Creamy Vegetable Bisque Recipes
CREAMY LOBSTER BISQUE
Steps:
- 1 bunch fresh chives, for garnish
- For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
- For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
- For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
- For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
- Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.
CREAMY GARDEN BISQUE
This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.
Provided by Leslie in Texas
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy medium saucepan over medium-low heat.
- Stir in next 6 ingredients.
- Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
- Mix in stock and salt and bring to a boil.
- Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
- Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
- Scrape corn into bowl, using knife.
- Bring soup to boil in heavy medium saucepan.
- Add carrots and boil 5 minutes.
- Add green beans and pepper and boil 5 minutes.
- Add zucchini and boil 5 minutes.
- Add tomatoes and corn and bring to a simmer.
- Stir in cream and pepper; taste and adjust seasoning.
- Heat until soup is hot, about 5 minutes.
- Ladle into bowls, sprinkle with herbs and serve immediately.
Nutrition Facts : Calories 280.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 38.4, Sodium 983.1, Carbohydrate 33.4, Fiber 6.7, Sugar 10.2, Protein 8.6
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