Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Florida Sweet Corn and Tomato Bisque
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Vegetable-6130
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Ingredients |
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Amount |
Ingredient |
2 tablespoons |
unsalted butter |
1/2 |
onion, finely chopped |
1 pound |
fresh corn kernels |
1 large clove |
garlic, minced |
4 cups |
low-sodium broth (vegetable or chicken) |
|
kosher salt and freshly ground pepper |
2 tablespoons |
sour cream |
2 medium |
tomatoes, coarsely chopped |
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scallion, thinly sliced |
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cilantro, finely chopped, plus more for garnish |
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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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Look for "Fresh from Florida" ingredients at your grocery store.
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