Corn Bisque

[Guest guest]

Hello All,

 

I have not posted in ages and want to start sharing recipes again!

Here is one for your holiday table - enjoy!

 

Catherine

http://www.soyfoodkitchen.com

 

Corn Bisque with Red Bell Peppers & Thyme

 

3 tablespoons soy margarine

1 tablespoon soy margarine

2 cups chopped onions

1/2 cup diced carrots

1/4 cup diced celery

8 cups frozen corn, thawed

1 teaspoon thyme, dried

6 cups vegetable stock

1/2 cup soy milk

3/4 cup tofu, silken firm, or soft

1 whole red bell pepper, seeded and chopped

 

In a large pot, melt 3 tablespoons soy margarine. Add the onions,

carrots and celery - sauté 3 minutes. Add 6 cups corn and thyme and

sauté another 3 minutes. Add the stock and bring to a boil. Simmer,

uncovered, on low heat until the vegetables are tender, approx. 25

minutes.

 

Meanwhile, heat the 1 tablespoon soy margarine in a sauté pan. Add

the bell peppers and sauté until almost tender, about 6 minutes. Set

aside.

 

Remove the pot from the heat and allow to cool slightly. Working in

batches, puree the soup in a blender - be very careful with the hot

soup. Once all the soup is pureed, return it to the pot and reheat.

Add the remaining 2 cups of corn and season with salt and pepper.

 

Drain and puree (or mash) the silken tofu - set aside.

 

Add the bell peppers and soy milk - allow to simmer. Remove from heat

and slowly stir in the silken tofu.

 

Serves 12.

 

Nutritional Analysis Per Serving:

 

Calories: 239

 

Total Fat: 7 grams, 1 gram saturated

 

Cholesterol: 1 gram

 

Protein: 8 grams