Florida Sweet Corn and Tomato Bisque
The following recipe incorporates the following colors: Yellow-Orange, Red.
- Ingredients
-
Amount Ingredient 2 tablespoons unsalted butter 1/2 onion, finely chopped 1 pound fresh Florida corn kernels 1 large garlic clove, minced 4 cups low-sodium broth (vegetable or chicken) Kosher salt and freshly ground pepper 2 tablespoons sour cream 2 medium Florida tomatoes, coarsely chopped scallion, thinly sliced cilantro, finely chopped, plus more for garnish - Preparation
- Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic, and cook, while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste. Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and a 1/2 cup of the cooking liquid and puree until smooth, for 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. Serve hot and garnish with cilantro.
- Yield
- 4 servings
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