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Corn Bisque with Red Bell Pepper and Rosemary (meat)

Contributed by Eileen Goltz.

4 tablespoons (1/2 stick) margarine
2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
7 1/2 cups corn kernels
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
6 cups chicken broth
1 cup soymilk or other non-dairy milk substitute
1 red bell pepper, chopped

Instructions:

Melt 3 tablespoons margarine in heavy large pot over medium-high heat. Add onions, carrot and celery and saut’e 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and saut’e 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes. Working in batches, pur’ee soup in blender. Return soup to pot. Mix in non-dairy milk substitute and remaining 2 cups corn. Season to taste with salt and pepper. Melt remaining 1 tablespoon margarine in heavy large skillet over medium-high heat. Add bell pepper and saut’e until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls and serve. 

>Notes: This simple and delicious starter, which gets a hint of spiciness from cayenne pepper, is a modified recipe from Bon Appetit November 1998.