Corn And Tomato Bisque Recipe
Ingredients
| Onion | 3 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon rendered chicken fat and/or butter | ||
| Milk | 1 Cup (16 tbs) | |
| 2 large frozen tomatoes, partially thawed, peeled and chopped | ||
| Bay Leaf | 1 | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Pinch sugar or to taste | ||
| Black pepper | 1 Dash | |
| 1 cup frozen cooked corn kernels, thawed | ||
| Salt | To Taste | |
| Minced fresh parsley | ||
| Croutons | ||
Directions
Cook onion and garlic in chicken fat, covered, until soft.
Add milk, tomatoes, herbs and seasonings.
Cover, bring to gentle boil, lower heat and simmer 15 minutes.
Discard bay leaf.
Add corn kernels, reheat and season with salt.
Garnish with parsley and pass the croutons.
Add milk, tomatoes, herbs and seasonings.
Cover, bring to gentle boil, lower heat and simmer 15 minutes.
Discard bay leaf.
Add corn kernels, reheat and season with salt.
Garnish with parsley and pass the croutons.
Chef
