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Peppercorn corn bisque
Dylan Kiernan and David Lee, students from the culinary arts program, Vancouver Community College
This flavourful, gluten-free soup can be a good choice if the foods you usually eat taste different now. The cream could be changed to skim or 1% milk to lower the fat and calories.
|2 tbsp||butter||30 mL|
|1||large yellow onion, sliced||1|
|7||garlic cloves, roasted||7|
|1 cup||sliced yellow pepper||130 g|
|1/8 tsp||salt||0.5 mL|
|4–5 quarts||prawn or fish stock||4–5 L|
|5–7||cobs of corn, with corn removed (or 3–4 cups of frozen corn)||5–7|
|1/2–1 cup||cooked brown rice||80–130 g|
|1/2–1 cup||table cream||125–250 mL|
Heat the butter in a large pot over medium heat. Stir in the onion, and cook until soft and caramelized. Stir in the garlic and yellow pepper, and season with a pinch of salt. Cook on low heat for 5 minutes or so to develop flavour. Pour in the stock and bring to a simmer. Husk and cut corn off the cob or use frozen corn. Stir the corn into the broth, and simmer about 10 minutes. Reduce heat to a low simmer and cook for 25 minutes.
Turn off the heat and prepare the blender or food processor for puréeing. Add the rice and blend the liquid in batches. Pass the liquid through a fine sieve or fine strainer into a pot as it comes out of the blender. After all the liquid is blended, bring it back to a low simmer. Add the cream in a steady stream while stirring the bisque until fully combined. (If you add milk instead of cream, use less of this liquid to keep the mixture thick.) Add salt and peppercorns to taste, making sure to add a few extra peppercorns to enhance the flavour.
Serve in a warm bowl with garnishes, if desired.
Makes 4 large servings
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Looking for more ideas?
Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.