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Roasted Yellow Pepper and Corn Bisque
Veganomicon, Isa Chandra Moskowitz --- sent in by Cathy
Cathy made this smooth soup for our April potluck.
4 yellow peppers
710 ml3 c. fresh or frozen corn
15 ml1 T. vegetable oil
1 medium Vidalia or Walla Walla onion, diced
3 cloves garlic
2 hot red chiles, seeded and thinly sliced
1 yellow summer squash, cut in half lengthwise and thinly sliced (about 3 cups)
3-4 cups vegetable broth
7 ml1 & 1/2 tsp. salt
one 14-oz. can coconut milk
15 ml1 T. maple syrup
juice of one lime, or to taste
1 whole nutmeg
Preheat the oven to 375 F.
Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet and bake about 40 minutes, turning once. The peppers should be very soft and collapsed.
When they are done, place them in a plastic bag for 30 minutes. This will steam them and make the skin very easy to peel away. Peel them and chop roughly.
Preheat a soup pot over medium-high heat. Saute the onion in the oil for 5 to 7 minutes, until softened and translucent. Add the garlic and chiles. Saute another minute or so. Add the corn and squash and cook 3 to 5 minutes until moisture begins to release from the squash. Add the roasted peppers, broth and salt. Cover and bring to a boil. Once the soup is boiling, lower heat and simmer about 20 minutes, covered.
Add the coconut milk and puree the soup in batches in a blender or with an immersion blender.
Let the soup heat through again and grate the nutmeg with a microplane grater directly into the soup. Add maple syrup and lime, stir and serve.