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Charred Purple Corn Bisque with Roasted Pepper Oil & Crispy Chorizo Crisps

Name: Charred Purple Corn Bisque with Roasted Pepper Oil & Crispy Chorizo Crisps
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 cup fresh purple corn kernels (or frozen, thawed); 2 tablespoons neutral oil; 1 red bell pepper, halved and seeded; 3 cloves garlic; 1 cup vegetable stock; ¼ cup heavy cream; sea salt and pepper; 2 ounces chorizo, finely diced; 1 tablespoon roasted pepper oil; pinch smoked paprika; cilantro leaf for garnish

A silken soup made from charred Peruvian purple corn—the kernels caramelized until they release their sweet, nutty essence—finished with a roasted red pepper oil and garnished with rendered chorizo crisps that add smoke and heat. Sipped as a small, warming interlude.

392cal 8gprotein 20gcarbs 33gfat 10min prep 18min cook 2serves

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