Corn Bisque with Red Bell Pepper and Rosemary
Comfort, Corn, Dairy Free, Dinner, Lactose Free, Lunch, Rosemary, Soup
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.
Salute Santé! Rosemary Grapeseed Oil.
(fresh or frozen)
Salute Santé! Chili Grapeseed Oil.
red bell pepper
Heat the Salute Santé! Rosemary Grapeseed Oil in a large saucepan over medium heat.
Add the onions, carrot, and celery. Sauté for three minutes.
Add 5-1/2 cups of corn and sauté for two minutes.
Add the stock to the saucepot and bring to a boil.
Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced. About 30 minutes.
Working in batches, puree the soup in a blender or with an emulsion blender.
Return the soup to the pot. Add the remaining 2 cups of corn.
Season with salt and pepper.
Heat the Salute Santé! Chili Grapeseed Oil in a skillet over medium heat.
Add the bell pepper and sauté until tender, about 5 minutes.
Stir bell pepper mixture into soup.
Bring soup to a simmer.
Garnish with fresh rosemary and serve.
Can be prepared 1 day ahead. Cover and refrigerate.