The soup is French but it is not clear what is behind the word “bisque.” It could be derived from Bizkaia, the gulf that borders Western France and Northern Spain, along Europe’s western coast. The bisque is made of crab and shrimp, but you can choose to replace another meat or add a third, such as lobster, scallops, or bottled fish. The soup is very easy to cook and prepare, and in 15 minutes it can be ready. Serve with cookies or crusty bread freshly baked. Add a salad if it’s a lunch or soup from the main course.
Extraordinary soups like this rich, creamy shrimp bisque are called upon for special occasions. Serve this delicious bisque with warm baguette slices.
Ingredients:
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3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 oz of crab meat
4 to 8 oz of small cooked shrimp, or other seafood
2 tbsp of sherry wine
Directions:
In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender
Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.
Heat the milk over medium heat in another cup.
Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.
If desired, you can blend the soup in the food processor then place it back in the saucepan.
Stir completely the crab, shrimp, and sherry in a frying pan.
It is recommended to serve it while it’s hot
Tips:
Feel free instead of shrimp to add little cooked bays or lobsters.
Substitute finely chopped shallots for green onions
Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.
Ingredients
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 oz of crab meat
- 4 to 8 oz of small cooked shrimp, or other seafood
- 2 tbsp of sherry wine
Instructions
In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender
Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.
Heat the milk over medium heat in another cup.
Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.
If desired, you can blend the soup in the food processor then place it back in the saucepan.
Stir completely the crab, shrimp, and sherry in a frying pan.
It is recommended to serve it while it's hot
Tips:
Feel free instead of shrimp to add little cooked bays or lobsters.
Substitute finely chopped shallots for green onions
Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.
