Sunday, July 17, 2011

Spicy Chipotle Corn Bisque

This a simple yet highly flavorful soup.
The chipotle peppers make it smoky
and spicy. The turmeric, cumin and
capsaicin from the peppers
complement each other nicely and
promote healthy circulation and

2 Tbl Olive Oil
1 Purple onion, diced
3 Cloves garlic, chopped
1 tsp Cumin
1/4 tsp Turmeric
1 tsp Salt
2 Chipotle peppers, from a can, rinsed and chopped
3 C Frozen Corn
4 Small potatoes, peeled and chopped
Sliced scallions and cilantro for garnish

Heat the olive oil in a large saucepan over medium/high heat. Add the onion, cumin and turmeric and saute for a few minutes. Add the garlic and peppers, stir and add the corn, potatoes and salt. Saute for about 5 more minutes, stirring frequently and then add enough water just to cover. Bring to a boil, lower heat and cover. Simmer for 45 minutes to an hour until ingredients are soft. Once the ingredients are cooked thoroughly, puree in a blender until you reach the desired consistency. Top with scallions and cilantro.

For a less spicy soup, omit the peppers, increase the amount of cumin and add some mild chili powder

For more of an herbal essence, omit the peppers and cumin. While everything is sauteing, stir in some sage and thyme. Top with freshly ground pepper.

In the Green

Crème de Menthe * Chocolate Liqueur * Rum * Almond Milk

Shake over ice