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Bisque Recipes

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Shrimp and Mushroom Bisque In reply to
1 1/2 pounds small shrimp, cleaned and deveined
1 cup water
1 pound fresh mushrooms, cleaned, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup dry white wine
1 tablespoon chicken bouillon granules
1/2 teaspoon nutmeg
Creole seasoning, to taste
2 cups light cream
2 tablespoons dry sherry
Put shrimp and water in blender (a third at a time) and process until very finely chopped. Set aside.
In large saucepan, sauté mushrooms in butter until liquid evaporates. Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10 minutes, stirring often. Add cream and heat thoroughly. Do not boil. Add sherry. Just before serving, garnish with fresh parsley or chives.
Serves 6 to 8
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Spinach-Almond Bisque In reply to
2 teaspoons vegetable oil
1/2 cup sliced almonds
1 (10 1/2 ounce) can condensed cream of potato soup
2/3 cup half-and-half
1 (10 to 12 ounce) package frozen spinach, thawed
Salt, to taste
Heat oil in skillet over medium high heat. Add almonds and toss until lightly browned; about 3 minutes. Set aside 2 tablespoons for garnish.
Combine in blender remaining almonds, soup, half-and-half and spinach; blend until spinach is finely chopped. Pour into saucepan and heat, stirring often. Add salt and pour into soup bowls. Garnish with an orange slice and the remaining slivered almonds.
Serves 4 to 6.
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Sweet Red Pepper and Crab Bisque In reply to
The addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread. You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.
2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound crabmeat
Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.
Ladle into bowls.
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Tomato-Parmesan Bisque In reply to
1 quart milk
2 tablespoons flour
2 tablespoons butter
1 can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Parmesan cheese
Whipped cream
Heat the milk. Blend butter and flour and slowly add to the hot milk stirring until smooth. Keep on low heat, stirring slowly, while adding the tomato soup, salt and pepper.
Just before serving, fold in the Parmesan cheese. Garnish each serving of soup with a heaping tablespoon of whipped cream.
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Vegetable Bisque In reply to
3 tablespoons butter
3 tablespoons flour
4 cups chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese
In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have been mixed. Cover and simmer 8 minutes until vegetables are tender.
Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.
Serves 6 to 8.
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Zucchini Bisque In reply to
2 cups chopped zucchini
1 cup water
1/2 cup tomato juice
1 tablespoon chopped onions
1 bouillon cube
1 teaspoon basil
8 ounces cream cheese
In a saucepan combine zucchini, water, tomato juice, onion, bouillon cube and basil. Cover; simmer for 20 minutes.
Pour into blender container. Add cream cheese cut into cubes. Process until smooth. Return to saucepan to heat thoroughly to serve hot. Alternately, chill thoroughly to serve as a cold soup.
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