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Corn Bisque with Red Bell Pepper and Rosemary
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Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Tags:
Comfort, Corn, Dairy Free, Dinner, Lactose Free, Lunch, Rosemary, Soup
Course:
Main Course
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
Instructions
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.
Notes
Can be prepared 1 day ahead. Cover and refrigerate.