110 minutes
A creamy and flavorful bisque made with roasted yellow bell peppers, corn, and a touch of coconut milk, accented with lime and nutmeg.
Yellow Bell Peppers, roasted
each
Fresh Corn, cut from the cobs
cups
tablespoons
Vidalia Onion, diced
each
cloves
Hot Red Chiles, seeded and sliced thinly
each
Yellow Summer Squash, cut in half lengthwise and sliced thinly
cups
cups
teaspoons
Coconut Milk, lite is fine
0 oz
tablespoons
Lime, juice
each
Nutmeg, freshly grated
to taste
1. Roast the Yellow Bell Peppers
Preheat your oven to 375°F. Place the yellow bell peppers on a rimmed baking sheet, using baking parchment if desired for easier cleanup. Roast the peppers for about 40 minutes, until they are very soft and have collapsed. Once roasted, transfer the peppers to a plastic bag and let them steam for 30 minutes. This step is crucial as it loosens the skin, making it easier to peel off.
2. Sauté the Onion, Garlic, and Chiles
While the peppers are steaming, heat the vegetable oil in a soup pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes, until it softens and turns translucent. Then, add the garlic and sliced chiles to the pot, cooking for another minute to release their flavors.
3. Add Corn and Squash
Next, add the corn and sliced yellow summer squash to the pot, cooking for 3 to 5 minutes. The squash will start to release its moisture, which is a good sign.
4. Simmer with Broth and Salt
Peel the steamed peppers and add them to the pot along with the vegetable broth and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Blend and Add Final Ingredients
After the soup has simmered, stir in the coconut milk. Using an immersion blender (or a food processor/blender if you prefer), puree the soup until it reaches a creamy consistency. Return the bisque to the pot and heat it through, adding freshly grated nutmeg to taste, pure maple syrup, and the juice of one lime.
Curried Bisque
Autumn Squash Bisque
Vegan Bisque
Add roasted chicken, shrimp, or tofu to the bisque for additional protein. Consider garnishing with crumbled bacon or chorizo for a smoky flavor and protein boost.
Chunky Bisque
Roasting your own peppers will provide a fresher, smokier flavor compared to jarred ones. Char them until the skins blister, then steam in a bowl covered with plastic to make peeling easier.
Homemade vegetable or chicken stock will greatly enhance the flavor and quality of the bisque over store-bought versions.
Opt for fresh corn when in season for its sweetness and crunch, and reserve some kernels for garnish to add a burst of texture.
Use a high-powered blender for a smooth texture and consider straining the bisque through a fine-mesh sieve for silkiness.
Add salt and pepper at various stages of cooking and adjust final seasoning after blending to build layers of flavor.
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