Corn And Tomato Bisque

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Steps

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Roast the jalapeo on a skewer directly over a gas flame or in a pan under the broiler , turning , until charred all over.

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Transfer the jalapeo to a bowl , cover with plastic wrap and let steam for 10 minutes.

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Peel , core , seed and finely chop the jalapeo.

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In a small bowl , combine the jalapeo with the vinegar and sugar and stir until the sugar dissolves.

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Melt the butter in a large , heavy saucepan.

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Add the onion and cook over moderately high heat , stirring , until lightly browned , 6 to 7 minutes.

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Add the corn and garlic and cook , stirring , until the corn is lightly browned , about 5 minutes.

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Add the stock and simmer until the corn is tender , about 15 minutes.

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Season with salt and pepper.

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Using a slotted spoon , transfer 1 1 / 2 cups of the corn to a blender , add the creme fraiche and 1 / 2 cup of the cooking liquid and puree until smooth , about 2 minutes.

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Return the puree to the soup.

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Add the tomatoes , scallion and 1 tablespoon of cilantro to the soup and cook unt.

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Ingredients

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jalapeno, sherry wine vinegar, sugar, unsalted butter, vidalia onion, frozen corn kernels, garlic clove, chicken stock, salt & freshly ground black pepper, creme fraiche, plum tomatoes, scallion, cilantro