Ciscoe recipe: Roasted red pepper bisque

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on August 28, 2010 at 11:43 AM

Updated Monday, Jul 11 at 4:45 PM

This bright soup is inspired by the cuisine of Mexico; it bursts with late summer flavor. Roasting the chiles and peppers concentrates their sweetness and gives them a rich, silky texture. Contrast the smooth bisque with the crunch and spark of White Sweet Corn Salsa and you have a truly beautiful meal!

Bisque
2 pasilla chiles (or you may substitute Anaheim chiles)
3 sweet red peppers
1 cup chopped Walla Walla sweet onion
2 garlic cloves
1 cup chopped ripe tomatoes
1/4 cup olive oil
1 cup mild or medium red enchilada sauce
2 cups chicken broth
Juice of 1/2 lime
1/2 cup coarsely chopped cilantro
Hot sauce to taste
Salt and pepper to taste
Sour cream for drizzling
White Sweet Corn Salsa
2 ears white sweet corn, shucked
2 tablespoon chopped green onion
2 tablespoons chopped roasted pasilla chiles (reserved from above)
2 tablespoons chopped roasted red peppers (reserved from above)
1 tablespoon lime juice
2 tablespoons chopped cilantro
Hot sauce to taste
Salt to taste


Roast the chiles and peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened. Place in a bowl and cover for 15 minutes. Cut the ends off the chiles and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won't hurt anyone's feelings if a little peel remains!) Chop them coarsely. Reserve and dice about 2 tablespoons of each kind of pepper for the salsa.

Puree the onion, garlic, chiles and tomatoes together in a food processor. In a heavy pot, heat the oil over medium heat and cook the puree, stirring constantly to prevent sticking, for 2 to 3 minutes. Add the enchilada sauce and the broth and bring to a boil. Reduce the heat and simmer for 5 to 6 minutes. Stir in the lime and cilantro. Season with the hot sauce, salt and pepper. Drizzle with sour cream and garnish with White Sweet Corn Salsa.

White Sweet Corn Salsa
Blanch the corn in boiling salted water for 1 minute. Let cool and carve the kernels from the husk. Combine with the rest of the ingredients.

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