Chunky Tomato N Grilled Corn Bisque Recipes

CHUNKY TOMATO 'N' GRILLED CORN BISQUE

Steps:

• Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
• Stir in garlic and tomato paste, and sauté 1 minute.
• Add tomatoes, sugar, and basil, and sauté 3 minutes.
• Add chicken broth, salt, and pepper.
• Cover and bring to a boil.
• Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
• Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
• Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
• Microwave at HIGH 25 seconds or until cheese melts.
• Whisk until well blended.
• Brush mixture evenly onto corn.
• Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
• Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
• Let stand 5 minutes.
• Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• Discard cobs.
• Stir kernels into soup.
• Ladle soup into bowls, and drizzle evenly with remaining cream.
• Garnish, if desired.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

CORN AND TOMATO BISQUE

Steps:

• Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• Peel, core, seed and finely chop the jalapeño.
• In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• Melt the butter in a large, heavy saucepan.
• Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• Add the stock and simmer until the corn is tender, about 15 minutes.
• Season with salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• Return the puree to the soup.
• Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• Serve hot.
• Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
• Reheat before proceeding.