Tomato and Sweet Corn Bisque

Ingredients:

• 2 medium sized tomatoes, coarsely chopped

• 2 tablespoons unsalted butter

• 1/2 onion, finely chopped

• 1 pound fresh corn kernels

• 1 large garlic clove, minced

• 4 cups low-sodium broth (vegetable or chicken)

• Kosher salt and freshly ground pepper

• 2 tablespoons sour cream

• 1 scallion, thinly sliced

• 1 tablespoon finely chopped cilantro, plus more for garnish

Directions:

1. Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
2. Add corn and garlic, and cook, while stirring, until the corn is lightly browned, about 5 minutes.
3. Add broth and simmer until corn is tender, about 15 minutes.
4. Lightly season with kosher salt and pepper to taste. Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and a 1/2 cup of the cooking liquid and puree until smooth, for about 2 minutes.
5. Return the puree to the soup. Add the tomatoes, scallion and 1 tablespoon of cilantro to the
6. soup and cook until heated through.
7. Serve hot and garnish with cilantro or “Tomato-Basil Relish.”