Peppercorn corn bisque
This flavourful, gluten-free soup can be a good choice if the foods you usually eat taste different now. The cream could be changed to skim or 1% milk to lower the fat and calories.
Recipe by: Dylan Kiernan and David Lee, students from the culinary arts program, Vancouver Community College
- 2 tbsp butter
- 1 large yellow onion, sliced
- 7 garlic cloves, roasted
- 1 cup sliced yellow pepper
- 1/8 tsp salt
- 16–20 cups prawn or fish stock
- 5–7 cobs of corn, with corn removed (or 3–4 cups of frozen corn)
- 1/2–1 cup cooked brown rice
- 1/2–1 cup table cream
- 1/4 cob of corn, grilled
- basil oil and scallions
- Heat the butter in a large pot over medium heat.
- Stir in the onion and cook until soft and caramelized.
- Stir in the garlic and yellow pepper, and season with a pinch of salt.
- Cook on low heat for 5 minutes or so to develop flavour.
- Pour in the stock and bring to a simmer.
- Husk and cut corn off the cob or use frozen corn.
- Stir the corn into the broth, and simmer about 10 minutes.
- Reduce heat to a low simmer and cook for 25 minutes.
- Turn off the heat and prepare the blender or food processor for puréeing.
- Add the rice and blend the liquid in batches.
- Pass the liquid through a fine sieve or fine strainer into a pot as it comes out of the blender.
- After all the liquid is blended, bring it back to a low simmer.
- Add the cream in a steady stream while stirring the bisque until fully combined. (If you add milk instead of cream, use less of this liquid to keep the mixture thick.)
- Add salt and peppercorns to taste, making sure to add a few extra peppercorns to enhance the flavour.
- Serve in a warm bowl with garnishes, if desired.
Makes 4 large servings
- Calories: 506
- Fat: 20 grams
- Carbohydrates: 55 grams
- Fibre: 5 grams
- Protein: 31 grams