Soups for Lent (Corn Bisque, Tomato and Herb Bisque, Green Gumbo or Gumbo Z’herbs)
Corn Bisque
Serves 6-8 people
Ingredients
¼ cup vegetable oil
2 cup diced onions
4 cup corn off the cob
1 Tbl. chopped garlic
5 cup whole milk
2 cup heavy cream
1 cup torn, raw corn tortillas
½ cup sugar
1 Tbl. Cumin
Salt and Pepper...to taste
¼ cup hopped parsley
Directions
1. In a heavy pot, heat on medium flame and add vegetable oil. Add onions and corn and sauté about 2-3 minutes while stirring. Add garlic, corn tortillas and sugar and sauté about 2 more minutes until the sugar starts to caramelize.
2. Add the milk, cream, cumin salt and pepper. Mix well and bring to a simmer. Let the soup simmer for about 20 minutes and puree the soup by straining the liquid off and running the solids through the food processor. Or, use blender and puree in small batches.
3. Place bisque back into pot and add parsley. Check for seasoning.
Serve with flavorful croutons!
Tomato and Herb Bisque
Serves 6-8 people-this is an easy 1 pot soup!
Ingredients
4 cup diced tomatoes in juice
2 cup tomato juice
2 cup heavy whipping cream
2 Tbl. chopped garlic
2 Tbl. chopped shallots
1 cup fresh chopped herbs*
¼ cup sugar
Salt and Pepper...to taste
Directions
Place in a heavy bottom pot all the ingredients. Bring to a boil and let simmer for about 15-20 minutes.
Serve with fresh grated parmesan cheese and warm bread!
Cooked rice can also be added to this soup.
*Herb Suggestions: Italian parsley, basil, chives, oregano, tarragon, thyme or rosemary. I like to add some herbs at the end of the soup process. It really gives a fresh herb flavor.
Green Gumbo or Gumbo Z'herbs
Serves 6-8 people
Ingredients
½ cup vegetable oil
½ cup all purpose flour
2 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
3 pounds assorted greens*
7 cup water
3 ea bay leaves
½ tsp. thyme
½ tsp. oregano
½ tsp. basil
½ cup fresh parsley, chopped
¼- ½ tsp. cayenne pepper-to taste
Salt and Pepper...to taste
Directions
In a heavy pot, heat oil and flour and mix together. Cook on a medium to low flame till the flour and oil mixture turns a light brown and has a nutty aroma to it. Add the chopped celery, peppers and onions to the pot. Keep stirring while it cooks for about 5 minutes or until the vegetables are slightly cooked.
Add the greens, seasonings and water. Keep stirring till the flour-oil mixture is incorporated into the water. Bring to a boil and let simmer for about 1 ½ hours. Check for seasoning.
Remove bay leaves and serve with steamed rice.
* Assorted greens can be collard, mustard or turnip greens, spinach, chard or kale. Make sure the greens are washed, trimmed and dried.
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