French

Corn Bisque with Red Bell Pepper and Rosemary

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Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

This delicious soup gets a lovely flavor from the bell pepper and rosemary. It's a warm and creamy dish without the heaviness of dairy.

Ingredients

  • 3 tbsp Salute Santé! Rosemary Grapeseed Oil
  • 2 cups onion, chopped
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 7 1/2 cups corn kernels, (fresh or frozen)
  • 6 cups chicken stock
  • 3 tbsp Salute Santé! Chili Grapeseed Oil
  • 1 red bell pepper, diced
  • 1 sprig fresh rosemary

Directions

  1. Heat the Salute Santé! Rosemary Grapeseed Oil in a large saucepan over medium heat.
  2. Add the onions, carrot, and celery. Sauté for three minutes.
  3. Add 5-1/2 cups of corn and sauté for two minutes.
  4. Add the stock to the saucepot and bring to a boil.
  5. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced. About 30 minutes.
  6. Working in batches, puree the soup in a blender or with an emulsion blender.
  7. Return the soup to the pot. Add the remaining 2 cups of corn.
  8. Season with salt and pepper.
  9. Heat the Salute Santé! Chili Grapeseed Oil in a skillet over medium heat.
  10. Add the bell pepper and sauté until tender, about 5 minutes.
  11. Stir bell pepper mixture into soup.
  12. Bring soup to a simmer.
  13. Garnish with fresh rosemary and serve.
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