Corn bisque
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Corn kernels |
| 2 | cups | 1% milk |
| 1 | tablespoon | Egg substitute |
| 1 | cup | Chicken stock |
| 2 | Stalks celery, diced | |
| Cilantro Salsa | ||
| ½ | cup | Yellow cornmeal |
| ½ | teaspoon | White pepper |
| 2 | tablespoons | Lime juice |
| 2 | teaspoons | Orange juice |
| ½ | cup | Evaporated skim milk |
| (see pg 46) | ||
Directions
GARNISH
In a blender, combine corn, milk, egg substitute, chicken stock, and celery; puree and add to a Dutch oven or stockpot. Cook over medium heat, stirring often, until creamy. Remove from heat and let cool to room temperature.
Strain soup stock into a deep bowl, pushing as much pulp as possible through the sieve. Discard residue from inside of sieve, then scrape pulp from the outside into the bowl.
Return stock to pot. Add cornmeal, white pepper, lime juice, orange juice, and evaporated milk. Bring to a simmer and, stirring often, cook for 15 min. Remove from stove and let cool.
Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa and serve.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 28
Submitted By DIANE LAZARUS On 11-27-95