Recipe : Corn Bisque with Red Bell Pepper and Rosemary - Grapeseed Kitchen : Grape Seed Oil & Recipes

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Corn Bisque with Red Bell Pepper and Rosemary

Salute Santé!® Rosemary Grapeseed Oil

3 Tbsp.

Chopped onion

2 cups

Diced carrot

1/2 cup

Diced celery

1/2 cup

Corn kernels (fresh or frozen)

7-1/2 cups

Chicken stock

6 cups

Salute Santé!® Chili Grapeseed Oil

3 Tbsp.

Chopped Red bell pepper

1. Heat Salute Santé!® Rosemary Grapeseed Oil.	2. Add onions, carrot and celery. Saute 3 minutes.	3. Add 5-1/2 cups corn and saute 2 minutes.
4. Add stock and bring to a boil.	5. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.	6. Working in batches, puree soup in blender.
7. Return to pot.	8. Add remaining 2 cups corn.	9. Season with salt and pepper.
10. Heat Salute Santé!® Chili Grapeseed Oil in skillet.	11. Add bell pepper and saute until tender, about 5 minutes.	12. Stir into soup.
13. Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer and serve.

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