Curry Corn Bisque
Secrets of the World's Healthiest Cuisines: Global Eating Tips and
Recipes from China, France, Japan, the Mediterranean, Africa, and
tablespoon vegetable oil
1-1/2 cups coarsely chopped onion
3 cups fresh corn or frozen corn, thawed
1 teaspoon curry powder
1/2 teaspoon finely grated, raw, peeled ginger
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 (approximately 12.5-ounce) block extra-firm or firm silken tofu
2 cups nonfat (or reduced-fat) chicken broth
1/4 cup thinly sliced green onion tops
oil in a large pot over medium heat. Add chopped onion, corn, curry
powder, ginger, salt and cayenne pepper. Stir and cook for 10 minutes.
Remove from heat.
tofu, cut up and put into a food processor; blend until smooth.
Stop and scrape down sides of food processor bowl.
half of the corn mixture and about 1/2 cup of the chicken broth
to bowl of food processor; blend with tofu until fairly smooth.
mixture from food processor into large pot of remaining corn mixture.
Add all of the remaining broth. Stir and bring to a simmer. Cook
5 minutes, stirring occasionally. Season with salt, to taste. Evenly
distribute into four soup bowls. Garnish each with 1 tablespoon
of finely sliced green onion tops.
(Updated: 10/02/08 SN)