When I had guests to dinner, this past Saturday, I wanted to serve something warm. I mean it has been bone chilling cold in New York and my New Jersey friends did not have warmer weather.
I happen to come across this soup recipe in the Franklin Square town paper, Sweet Corn and Tomato Bisque soup, and the ingredients sounded like the perfect hot item to get our insides feeling warm , and not to full, so we could eat the pork chops I was going to also serve.
Now making this recipe on the blind was daring of me but since they are really old friends I made a decision to make it for the first time . My husband said I was taking a really big chance making a new recipe without testing it out. I ignored his comment and went shopping for the necessary ingredients. See I figured, if you like corn and tomatos, which I knew they did, then this soup would be tasty good.
So here it is, Sweet Corn and Tomato Bisque Soup.
Ingredients:
2 tablespoons unsalted butter, 1/2 onion, finely chopped, 4 ears fresh Florida sweet corn kernels removed ( I bought a package of frozen corn, HA!) 1 large garlic clove, minced, 4 cups low-sodium broth (vegetable or chicken) 2 tablespoons sour cream, 2 medium tomatoes, coarsely chopped, 1 scallion, thinly sliced, 1 tablespoon cilantro, finely chopped, plus more for garnish and last but not least Kosher salt and fresh ground pepper.
Melt butter in large pot. Add onion and cook over moderately high heat, stirring, for about 6-7 minutes.
Stir in corn and garlic, cooking about 5 minutes.
Add broth and simmer about 15 minutes. Lightly season with kosher salt and pepper to taste.
Transfer half the soup into blender or food processor; puree until almost smooth. Add blended soup back into unblended soup; stir to combine. Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil.
Serve hot; garnish with cilantro
In my book soup is a must have when the weather is nasty and making you feel like you will never feel the warmth of the sun again.
Soup does make a body feel good!
