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| Corn Bisque with Red Bell Pepper and Rosemary 3 Tbsp Salute Santé! Rosemary Grapeseed Oil 2 cups chopped onion ½ cup diced carrot ½ cup diced celery 7-1/2 cups corn kernels (fresh or frozen) 6 cups chicken stock 3 Tbsp Salute Santé! Chili Grapeseed Oil 1 red bell pepper, chopped Heat Salute Santé! Rosemary Grapeseed Oil. Add onions, carrot and celery. Sauté 3 minutes. Add 5-1/2 cups corn and sauté 2 minutes. Add stock and bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes. Working in batches, puree soup in blender. Return to pot. Add remaining 2 cups corn. Season with salt and pepper. Heat Salute Santé! Chili Grapeseed Oil in skillet. Add bell pepper and sauté until tender, about 5 minutes. Stir into soup. Can be prepared 1 day ahead. Cover and refrigerate. |
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