Black Bean and Fresh Corn Bisque

The couple of cool days we had last week (and by cool, I'm talking nighttime temps that dipped into the fifties!) had my friends and me stalking fall crafts on Pinterest, and pulling out the pumpkin recipes. Perhaps it's because summer is my least favorite season that it just seems to last FOREVER. I had every door and window open in the house trying to suck in the chilly goodness, hoping to capture it for when things ultimately heat up again.

I found myself at the stove, stirring up a favorite fall bisque to enjoy one lazy afternoon out on the lanai. This recipe is easy and delicious, and a swap out of the chicken stock for vegetable makes it vegetarian.

Black Bean and Fresh Corn Bisque

2 Tablespoons olive oil
1 ear fresh corn, husked, kernels removed*
1 large carrot, chopped
1 small yellow onion, chopped
1/2 jalapeño, ribbed, seeded, and chopped (more or less to taste)
1/2 teaspoon salt
1 teaspoon Melissa's chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon tomato paste
1 tablespoon cider vinegar
2 15-ounce cans black beans, rinsed and drained
4-5 cups chicken stock
1 tablespoon chopped cilantro (optional)
2 Tablespoons fresh lime juice

In a large saucepan over medium heat, heat oil until it shimmers. Add corn, carrots, onion, and jalapeño, and sauté until onion becomes translucent, 8 to 10 minutes. Stir in salt.

Stir in garlic, chili powder, and cumin, and cook until the spices are fragrant, about one minute. Add tomato paste, vinegar, beans, and 4 cups chicken stock. Bring to a simmer and cook until thickened, 35 to 40 minutes. If soup is too thick, add more stock, ¼ cup at a time, until desired thickness is reached.

Remove from heat and stir in cilantro, lime juice, and salt and pepper to taste. Leave as is, or do as I do, and purée it with an immersion blender. Garnish as you see fit, or top with corn and avocado salsa.

*I char mine on the grill to give it a more complex taste, but you don't have to

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Brio Tuscan Grille's TOMATO BISQUE

No matter the season, when it comes to comfort food, soup in particular, nothing satisfies like tomato soup. It was probably one of the first soups most of us experienced. It was creamy and warm and comforting and flavorful, and that soup eating experience stayed with us our entire lives. Now, as an adult, there is no more soup in a can for me, I make my own. 

I have a lot of good recipes for tomato soup, but this is one of my favorites. It's from Brio Tuscan Grille and was published in the Post-Dispatch years ago. Every time I make it and serve it, people go crazy. It's rich and caloric, so the best way to serve this is in a cup (or a Lotus Soup Bowl). It's a must try, so relax, put your feet up, and enjoy a delicious bowl of homemade tomato bisque on Sip Some Soup Sunday.

​TOMATO BISQUE

Makes 8 (1 cup) servings.

1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 (14 oz.) cans chicken broth
2 (14 oz.) cans vegetable broth
2 chicken bouillon cubes
1 (6 oz.) can tomato paste
2 1/4 cups canned tomato puree
1 (0.4 oz.) package Hidden Valley Ranch dressing mix
6 tablespoons cornstarch
2/3 cup water
4 cups heavy cream

In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat.

In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil.

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Sweet Red Pepper and Smoked Gouda Bisque

This past week a friend and I had planned a little outing to historic Main Street in downtown Saint Charles, MO. It's always a fun day of shopping, wandering, sightseeing, and eating. We had planned on dining al fresco at a well-reviewed cafe that neither of us had patronized before, and we were both looking forward to it.Mother Nature had other ideas, and our pick day of the week turned misty and cold, so we ended up eating Mexican food elsewhere. No problem!  I can eat Mexican a couple of times a week, but I had been looking so forward to the signature, and highly praised Red Pepper Gouda Soup at the restaurant that was our original choice. Rummaging through the fridge, I decided that I had all of the ingredients to make a version my own. I have no idea how this compares to that offered by the restaurant, but I was plenty pleased.

 I found it equally good hot, warm, or cold.  It takes to many toppings such as croutons, additional grated Gouda, popcorn (yep!), or a swirl of pesto or sour cream. It also enhances a grilled cheese sandwich, strategically dipped. I think this may become my “go to” soup of the summer.

Sweet Red Pepper and Smoked Gouda Bisque

1 tablespoon unsalted butter

1/2 onion, chopped

2 garlic cloves, minced

1-1/2 teaspoons granulated sugar

1 jar Melissa’s Fire Roasted Sweet Red Bell Peppers, drained and chopped

1-1/2 cups homemade chicken stock

1/3 cup heavy cream

Pinch of freshly ground black pepper

1 cup grated smoked Gouda cheese

Melt the butter in a medium saucepan over medium heat. Add onion and garlic to the butter and saute for 15 to 20 minutes or until tender. Stir in sugar and peppers, and heat through.

Slowly pour in the chicken stock, stirring to combine. Reduce heat to medium-low and simmer for 30 minutes.

Transfer to a blender or food processor, and puree until smooth.  Return the mixture to the saucepan.  Stir in the heavy cream, black pepper, and cheese, and heat through until cheese melts, about 5 to 10 minutes.

Serve warm or cold.

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Brussels Sprouts Bisque

 

Inasmuch as I love salads and find the endless variety to be the perfect accompaniment to a summer meal, sometimes I like to mix things up a bit and start with soup. At the dinner I hosted a few nights ago with the Grape Glazed Meatloaf, I began the meal with a soup as unique as the main dish. I refused to reveal the ingredients until getting a thumbs up from diners all around. The inclusion of mace and nutmeg threw people a bit with guesses from pumpkin to leek to sweet potato.  No one guessed that the main ingredient was Brussels Sprouts. That seconds were requested suggested that this recipe is definitely a keeper. 

I'd like to be able to lay claim to the recipe (my sole contribution was the bacon and chopped chives), but it is actually from the delightful book Is It Soup Yet? A Cookbook for Soup Lovers by Dot Vartan.   The book is a visual as well as culinary treat with illustrations by Shelley Reeves Smith. Rather than type out the recipe, I am reproducing it below. Enjoy this meager glimpse of a delightful book, and the tasty soup as well. 

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