Curry Corn Bisque

From 30 Secrets of the World's Healthiest Cuisines: Global Eating Tips and Recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia

1 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

Heat 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.

Drain tofu, cut up and put into a food processor; blend until smooth. Stop and scrape down sides of food processor bowl.

Add 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.

Scrape 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.

Yields 4 servings.

(Updated: 10/02/08 SN)