Spicy Corn Bisque Soup: Difference between revisions
From WikiDotMako
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== Ingredients == | == Ingredients == | ||
2 tablespoons olive oil | 2 tablespoons olive oil | ||
1 chopped onion | 1 chopped onion | ||
2 diced carrots | 2 diced carrots | ||
1 diced celery | 1 diced celery | ||
2 garlic cloves | 2 garlic cloves | ||
1/2 leek | 1/2 leek | ||
3.5 cups frozen corn kernels, thawed, drained (about 42 ounces) | 3.5 cups frozen corn kernels, thawed, drained (about 42 ounces) | ||
2 tsp dried rosemary | 2 tsp dried rosemary | ||
2 tsp cayenne pepper or green chili powder | 2 tsp cayenne pepper or green chili powder | ||
1 diced serano or jalapeno pepper | 1 diced serano or jalapeno pepper | ||
6 cups water | 6 cups water | ||
1 tbsp vegetarian chicken broth | 1 tbsp vegetarian chicken broth | ||
1 cup half and half | 1 cup half and half | ||
1 cup parsley | 1 cup parsley | ||
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== Preparation == | == Preparation == | ||
# Sautee onion, carrots, celery, cloves, and leek | # Sautee onion, carrots, celery, garlic cloves, and leek | ||
# Add to 6 cups of water. Add chili powder, spicy pepper, corn and half and half. Simmer and wait until all veggies are soft. | # Add to 6 cups of water. Add chili powder, spicy pepper, corn and half and half. Simmer and wait until all veggies are soft. | ||
# Add chicken broth, rosemary, parsley. | # Add chicken broth, rosemary, parsley. | ||
# Blend the soup until smooth. | # Blend the soup until smooth. | ||
# Heat the soup again. | # Heat the soup again. | ||
# Dress the soup with parsley and olive oil. | # Dress the soup with parsley and olive oil. | ||
Latest revision as of 04:02, 12 January 2016
Any combination of corn + any veggies + any spicy veggies/powder + oil/fat would work. Here's an example recipe.
Ingredients[edit]
2 tablespoons olive oil
1 chopped onion
2 diced carrots
1 diced celery
2 garlic cloves
1/2 leek
3.5 cups frozen corn kernels, thawed, drained (about 42 ounces)
2 tsp dried rosemary
2 tsp cayenne pepper or green chili powder
1 diced serano or jalapeno pepper
6 cups water
1 tbsp vegetarian chicken broth
1 cup half and half
1 cup parsley
Red pepper and cayenne would be good too.
Preparation[edit]
- Sautee onion, carrots, celery, garlic cloves, and leek
- Add to 6 cups of water. Add chili powder, spicy pepper, corn and half and half. Simmer and wait until all veggies are soft.
- Add chicken broth, rosemary, parsley.
- Blend the soup until smooth.
- Heat the soup again.
- Dress the soup with parsley and olive oil.
