Spicy Corn Bisque Soup: Difference between revisions

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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



Revision as of 06:27, 23 December 2015

Any combination of corn + any veggies + any spicy veggies/powder + oil/fat would work. Here's an example recipe.

Ingredients

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

  1. Sautee onion, carrots, celery, cloves, and leek
  2. Add to 6 cups of water. Add chili powder, spicy pepper, corn and half and half. Simmer and wait until all veggies are soft.
  3. Add chicken broth, rosemary, parsley.
  4. Blend the soup until smooth.
  5. Heat the soup again.
  6. Dress the soup with parsley and olive oil.