a Cajun recipe timely for Mardi Gras (February 21, 2012) Ingredients 6 cups prepared vegetable or chicken stock 4 ears corn (or more to taste) 1 large green, bell pepper [capsicum] 1/2 red pepper [capsicum] 3/4 large sweet onion 2 pc celery 1 carrot 3 pieces of bacon 1/2 small hot pepper (I use bird peppers) 1 lemon salt pepper 2 bay leaves 1/2 tsp oregano 2 tsp thyme 1 tsp chopped cilantro 2 tbs butter 2 tbs flour 2 tbs olive oil 1/2 c heavy cream 1/2 c bourbon
Method 1. Chop carrot, celery, sweet peppers, onion and bacon into 3/4cm dice. 2. "Sweat out" in heated olive oil in heavy bottomed soup kettle. Add bay leaves. 3. Add peppers, including finely chopped hot pepper. Stir until vegetable colors are bright. 4. Add stock and bring to boil, simmering until carrots are tender. 5. Add seasonings and corn that has been removed from cob (Once I used the naked cobs for flavor, but they left hard pieces in the soup, and I couldn't strain them out without losing the rest of the veggies) 6. Using a zester, add the zest of the lemon, and squeeze the juice into the soup (no seeds...they are bitter) 7. Add the bourbon Simmer for another 45 minutes or so. 8. Remove about 1c of the liquid and allow to cool a bit. In a small skillet, melt the butter and whisk in the flour, making a roux. Slowly heat until it "smells like hazelnuts." Whisk in the cooled broth from the soup. Slowly add to the soup until desired thickness is obtained 9. Slowly simmer until flour taste has gone. 10. Turn off heat and add cream. 11. Serve with freshly chopped cilantro.
Source - Susan Koster