Corn and Red Pepper Bisque


Another home run dinner tonight.  And it came from my new most favorite cookbook, The Locavore’s Kitchen.  This is the cookbook I checked out from the library a few weeks ago while recovering from surgery and loved it so much that I ordered it on for $0.63.  What a bargain!

Hubby is still fighting his cold, and given how much he loves soup, it seemed like the obvious choice for dinner tonight.  I was considering making it last night, but I was too lazy to bother with it.  This is not a complicated soup, mind you, but I also wanted to serve the soup with a focaccia and I had not bothered to make the dough yesterday afternoon, so that was part of my reasoning for holding off until today.  That, and I was just plain lazy.

I’m glad I waited to make it.  I was in a cooking mood today (maybe it’s because I went to the gym and went for a lovely hike with Stinker this afternoon, which put me in a good mood overall), and I planned far enough ahead to throw the focaccia dough ingredients in the breadmaker and let it do the work while I hiked.

Hubby really liked dinner tonight.  He loves the focaccia, and we hadn’t had it in a while, so it was like a special treat with the soup.  The soup tastes of summer.  It has dried chives from my garden, my garlic, and bell peppers from the CSA.  I roasted a whole bunch of the bell peppers last summer, chopped them, and froze them.  I’ve been enjoying them all winter.  If we’d gotten any corn with our CSA share, I would have done the same, but we got none, and I didn’t grow any of my own (thinking we’d get some with the CSA), so the corn is store-bought frozen.  I can’t wait to grow my own corn this summer…

Tomorrow I will post the focaccia recipe because it has got to be one of my favorite recipes.  Ever.

Corn & Red Pepper Bisque (adapted from The Locavore’s Kitchen by Marilou Suszko)

2 tablespoons olive oil

1 cup diced onion

1 cup diced roasted red bell pepper (frozen is fine)

2 cloves garlic, crushed and minced

3 cups corn kernels (frozen is fine)

4 cups stock or water

Salt and pepper to taste

2/3 cup plain Greek yogurt

½ cup grated Parmesan cheese

2 tablespoons cornmeal

1 tablespoon dried parsley

2 tablespoons dried chives

½ teaspoon red pepper flakes

Heat the oil in a large stock pot over medium heat.  Add the onions and garlic and cook for about 5 minutes, or until the onions become translucent.  Add the bell pepper and cook for another 5 minutes, stirring occasionally.  Add the corn and stock and bring to a low boil.  Reduce the heat and simmer for about 15 minutes.  Add the parsley and chives.  Season with salt and pepper.

Mix the Greek yogurt and Parmesan cheese together in a medium sized bowl.  Add 1 cup of the soup to the yogurt mix and mix well.  Add another cup of the soup and stir well.  Then add this mixture back into the soup pot.  This will prevent the yogurt from curdling.  Add the cornmeal and bring the heat back up to medium low.  Stir until the soup begins to thicken slightly, about 5 minutes.  Add the red pepper flakes and serve.

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