Chunky Tomato 'n' Grilled Corn Bisque |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This 2006 cook-off finalist tomato soup recipe features amazing flavor from the addition of fresh grilled corn, blue cheese and basil. Ingredients:
4 tablespoons butter, divided |
2 tablespoons olive oil |
2 large shallots, chopped |
2 garlic cloves, pressed |
1 (6-oz.) can tomato paste |
1 (28-oz.) can peeled whole tomatoes, undrained and chopped |
2 tablespoons domino granulated sugar |
1 tablespoon mccormick gourmet collection mediterranean basil leaves |
2 (14-oz.) cans chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup whipping cream, divided |
3 ounces blue cheese, crumbled |
3 ears fresh corn, husks removed |
crisco no-stick cooking spray |
garnish: fresh basil sprigs |
Directions:
1. Melt 1 Tbsp. 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.
2. 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.
3. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp. 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.
4. 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.
5. Ladle soup into bowls, and drizzle evenly with remaining cream. Garnish, if desired.
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