Curried Corn Bisque
http://www.eatingwell.com/recipes/curried_corn_bisque.html
8 servings (1C) | Active time 25 minutes | Total time 25 minutes
Ingredients
2 t canola oil
1 C fresh or frozen chopped onions
1 T curry powder
1/2 t hot sauce, or to taste
1/4 t salt
1/4 t black pepper
2 16 oz packages from corn
2 C chicken broth
2 C water
1 C "lite" coconut milk
Preparation
Heat oil in a large saucepan over medium high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper. Stir to coat the onions. Stir in corn, broth, and water. Increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation - make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
Nutrition
138 calories; 4g fat; 2g sat; 1 g mono; 1 mg cholesterol; 24 g carbs; 5 g protein; 3 g fiber; 121 mg sodium; 291 potassium
Tips & Notes
Cover and refrigerate for up to 2 days or free for up to 2 months.
My notes
We both really liked this. I think my immersion blender would have done a better job of puree-ing the soup than my blender but since it's broken we make do. I was kind of concerned about the amount of spices but it was a nice balance, not too hot but just a little bit of bite.
http://www.eatingwell.com/recipes/curried_corn_bisque.html
8 servings (1C) | Active time 25 minutes | Total time 25 minutes
Ingredients
2 t canola oil
1 C fresh or frozen chopped onions
1 T curry powder
1/2 t hot sauce, or to taste
1/4 t salt
1/4 t black pepper
2 16 oz packages from corn
2 C chicken broth
2 C water
1 C "lite" coconut milk
Preparation
Heat oil in a large saucepan over medium high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper. Stir to coat the onions. Stir in corn, broth, and water. Increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation - make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
Nutrition
138 calories; 4g fat; 2g sat; 1 g mono; 1 mg cholesterol; 24 g carbs; 5 g protein; 3 g fiber; 121 mg sodium; 291 potassium
Tips & Notes
Cover and refrigerate for up to 2 days or free for up to 2 months.
My notes
We both really liked this. I think my immersion blender would have done a better job of puree-ing the soup than my blender but since it's broken we make do. I was kind of concerned about the amount of spices but it was a nice balance, not too hot but just a little bit of bite.
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