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Corn, Red Pepper and Tomato Bisque

Corn, Red Pepper and Tomato Bisque

Corn, Red Pepper and Tomato Bisque

Chef Greg Parks

Four Columns Inn, www.fourcolumnsinn.com, Newfane, VT

Ingredients:

  • 2 ½ Tbsp. unsalted butter
  • 2 ½ Tbsp. extra-virgin olive oil
  • 1 ½ large coarsely chopped onions
  • 1 ½ large bell peppers, cored, seeded and coarsely chopped
  • 6 ears of corn, kernels cut off the cob
  • 1 ½ large bell peppers, cored, seeded and coarsely chopped
  • 2 ½ large ripe tomatoes, cored and chopped
  • 1 quart chicken stock
  • 1 Tbsp. salt
  • 1 tsp. cayenne pepper
  • Sliced chives for garnish

Method:

In a large enamel or non-reactive soup pot, heat the butter and oil over medium heat. Add the onions and red peppers; saute until soft. Add the corn and cook five minutes longer. Add the tomatoes and the stock; bring to a boil, reduce heat to low and simmer slowly for 60 minutes.

Transfer the solids from the pot and puree in a food processor. When all the solids are pureed, put the puree through a food mill or sieve, then return the sieved mixture to the liquid pot; discard the residue. Reheat over low heat. Add salt and cayenne to taste. To serve, pour the soup into bowls and garish with chives. This soup can be served hot or cold.