Esta bisque de milho e pimento verde é a sopa perfeita para quem gosta de sabores intensos e reconfortantes. A doçura do milho equilibra na perfeição o picante dos pimentos, enquanto a batata e o leite meio-gordo conferem uma textura aveludada e cremosa. É uma sopa robusta e cheia de personalidade, ideal para uma refeição leve mas satisfatória.

Ingredientes

  • 1/2 xícara de milho congelado
  • 1 cebola amarela
  • 3 dentes de alho
  • 2 colheres de sopa de manteiga
  • 4 xícaras de estoque veggie
  • Meia xícara e meia
  • 3 pimentões verdes
  • 1 lata de oz 5 de pimentões verdes torrados
  • 3 colheres de sopa de coentro
  • 2 cebolas verdes
  • 1 batata russet
  • Sal e pimenta a gosto

Preparação

  1. Esta é uma receita muito picante, então para reduzir o calor, basta tirar as sementes das pimentas.
  2. Derreta a manteiga em um grande forno holandês. Adicione as cebolas, os pimentões picados e a batata.
  3. Refogue por cerca de 5 minutos. Adicione o alho e refogue por cerca de 5 minutos a mais.
  4. Adicione o caldo de legumes e a lata de pimenta verde. Cozinhe até que todos os vegetais estejam macios. Se o líquido não cobrir os ingredientes, adicione um pouco de água. Em seguida, adicione um pouco do coentro (cerca de metade) e deixe esfriar um pouco a mistura.
  5. Em um liquidificador ou processador de alimentos, purê a mistura até ficar homogéneo. Coloque de volta no fogão e acrescente o milho e a metade e metade. Leve a sopa de volta à fervura e sirva guarnecido com o resto do coentro e a cebola verde. Eu também gosto de cobri-lo com alguns chips de tortilha.

Ready to spice up your soup game? The English recipe is waiting for you below.

Corn and Green Chilli Bisque

This vibrant bisque is a celebration of Southwestern flavours, combining the natural sweetness of corn with the smoky, spicy kick of green chillies. While “bisque” traditionally refers to a smooth, creamy soup made from shellfish, the term is now often used for rich, puréed vegetable soups like this one. The addition of a potato helps to create a wonderfully thick and velvety texture without the need for a lot of cream.

This recipe is designed to be spicy, but the heat level is easily customisable. As the original recipe suggests, removing the seeds from the fresh chillies will significantly tame the fire, leaving you with a milder, more aromatic flavour. The canned green chillies add a lovely smoky depth that complements the fresh ones beautifully.

For a fun and textural garnish, serve the soup topped with some crunchy tortilla chips, a dollop of sour cream or Greek yogurt, and a sprinkle of extra fresh coriander. You could also add a squeeze of lime juice just before serving to brighten up all the flavours.

Ingredients

  • 1/2 cup of frozen corn
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of butter
  • 4 cups of vegetable stock
  • 1/2 cup of half-and-half (or single cream)
  • 3 fresh green chillies (like jalapeños)
  • 1 can (approx. 140g or 5 oz) of roasted green chillies
  • 3 tablespoons of fresh coriander, chopped
  • 2 spring onions, chopped
  • 1 russet potato, peeled and diced
  • Salt and pepper to taste

Method

  1. This recipe can be quite spicy. To reduce the heat, remove the seeds from the fresh green chillies before chopping them.
  2. Melt the butter in a large Dutch oven or heavy-based pot over a medium heat. Add the chopped onions, fresh chillies, and diced potato.
  3. Sauté for about 5 minutes until the onion begins to soften. Add the minced garlic and sauté for another 5 minutes until fragrant.
  4. Add the vegetable stock and the can of roasted green chillies. Bring to a simmer and cook until all the vegetables are tender. If the liquid doesn’t cover the ingredients, add a little water.
  5. Stir in about half of the chopped coriander, then remove the pot from the heat and allow the mixture to cool slightly.
  6. Carefully transfer the mixture to a blender or use an immersion blender to purée the soup until completely smooth.
  7. Return the soup to the pot. Stir in the frozen corn and the half-and-half. Gently bring the soup back to a simmer, but do not boil. Season to taste with salt and pepper.
  8. Serve hot, garnished with the rest of the fresh coriander and the chopped spring onions. A topping of crushed tortilla chips is also delicious.