Little Boy Picking Corn
Photographic Print
Buy at AllPosters.com
|
|
La Belle Cuisine -
More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Corn and Tomato Bisque
Sur La Table - Grilling Shops
“Sex is good, but not as good as fresh sweet
corn..”
~
Garrison Keillor
|
Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
SeaBear Wild Alaskan Salmon Oil Gelcaps - a pure natural source of Omega-3 fatty acids
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Favorites
Art Print
Bryson, Connie
Buy at AllPosters.com
La Belle Cuisine
Corn and Tomato Bisque
Food & Wine Archives
Food & Wine - One Year Subscription
Wine
Recommendation: Sweet, succulent corn has a particular affinity
for a
creamy-textured Chardonnay. Pick a lighter example, such as the
1998 Argyle
Willamette Valley from Oregon or the 1998 Waterbrook
from Washington State.
Servings: 4
1 large jalapeño
1 tablespoon sherry vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
1/2 Vidalia onion, finely chopped
(about 1 cup)
3 cups frozen corn kernels or
1 pound fresh corn kernels
1 large garlic clove, minced
4 cups chicken stock or canned
low-sodium broth
Salt and freshly ground pepper
2 tablespoons crème fraîche
8 frozen plum tomato halves,
coarsely chopped,
or
4 fresh plum
tomatoes - peeled, halved
lengthwise,
seeded and coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro,
plus more for garnish
Make
Ahead: The soup can be prepared through Step 3
and refrigerated for up to 2 days. Reheat before proceeding.
1. Roast the jalapeño on a skewer directly over a gas flame
or in a pan
under the broiler, turning, until charred all over. Transfer the
jalapeño
to a bowl, cover with plastic wrap and let steam for 10 minutes.
Peel,
core, seed and finely chop the jalapeño. In a small bowl, combine the
jalapeño with the vinegar and sugar and stir until the sugar dissolves.
2. Melt the butter in a large, heavy saucepan. Add the onion and cook
over
moderately high heat, stirring, until lightly browned, 6 to 7 min-
utes. Add
the corn and garlic and cook, stirring, until the corn is lightly
browned,
about 5 minutes. Add the stock and simmer until the corn is
tender, about 15
minutes. Season with salt and pepper.
3. Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender,
add
the crème fraîche and 1/2 cup of the cooking liquid and purée
until smooth,
about 2 minutes. Return the
purée to the soup.
4. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup
and
cook until heated through.
5.
Ladle the soup into 4 shallow bowls, garnish with cilantro, the
jalapeño
and
a drizzle of the chile vinegar. Serve hot.
- Grace Parisi
Featured Archive Recipes:
Corn Chowder: The All-American Summer Soup
Chef Paul Prudhomme's Corn and Andouille Soup
White Corn and Roasted Red Pepper Soup
Chef Keegan's Favorite Tomato Bisque
Aromatic Tomato Soup
Wolfgang Puck's Summer Tomato Soup
Tomato Mushroom Bisque
Tuscan Tomato Soup
Index - Soup Recipe Archives
Basic Stock Recipes
Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|