Corn and Red Pepper Bisque

By á-4921

This is a great soup in the summer when corn and peppers are in season. To complete it, you must make the basil crema.

Ingredients

• Soup:
• 2 lbs. red bell peppers, chopped (about 6)
• 2 cups yellow onion, chopped
• 1 cup carrot, diced
• 1 tablespoon garlic, roughly chopped
• 4 cups fresh corn kernels
• 3 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 1/2 cup half and half
• Basil Crema:
• 1 cup basil leaves
• 1/2 cup half and half
• 1 cup sour cream

Preparation

Step 1

Soup:
Sweat peppers, onion, carrot and garlic in a large pot over medium-low heat for 15 minutes. Puree in blender until smooth. Return to soup pot.

Add corn, broth, lemon juice and seasonings. Bring to a boil, reduce heat and simmer for 5 minutes.

Stir in half and half. Simmer a few minutes to heat through.

Garnish servings of soup with a dollop of basil crema and basil sprigs.

Basil Crema:
Blanch basil in boiling water for a few seconds. Transfer to ice water to stop cooking, drain. Puree basil and half and half. Add sour cream and blend. Refrigerate until ready to serve.