How To Make Tasty Bisque Soup
published by realityspeaks on Aug 8, 2012
Bisque refers to a creamy seasoned soup with thick consistency made using the strained broth of crustaceans.
Bisque involves a creative process in which the flavors and juices of lobster, shrimp, crayfish, or crab can be extracted in a pan with herbs and spices to form a broth which is pureed in order to form a thick texture for the soup. Meat is usually added towards the end. The traditional methods involve grinding the shells into a fine paste to thicken the soup. Cream is added to form the right blend. The authentic preparation of this soup finds its roots in France. Bisque soup goes extremely well with a seafood platter and is enjoyed for its unique authentic natural flavors.
Although bisque soup is prepared all over the world, most restaurants add ingredients in accordance with varied tastes thus divulging from the authentic flavor of the soup. The extracts of the broth contain the flavors of the shellfish thus giving it the unique taste. Bisque soups also refer to creamy soups made from extracts of roasted vegetables that are pureed. Although potatoes and mushrooms are not commonly used they make a refreshingly tasty bisque soup. The flavors of this soup are a part of a nostalgic past.
Here’s a simple Creamy Crab Bisque and Mushroom recipe
You will need
- 1 Cup mushrooms (sliced)
- 2 crushed Garlic Cloves
- 1/ 4 cup butter (cubes)
- A pinch of Pepper powder
- 1/ 2 teaspoon of dried thyme powder
- 1 large cup cream
- 1/ 4 cup-All Purpose Flower
- 3/ 4 cup Swiss cheese (shredded)
- 1/ 2 cup spring onions (diced)
- 6 ounces (1 package) frozen crab meat (make sure the meat is drained, thawed and flaked)
- 2 cans- (11- 1/2 ounces each) undiluted chicken broth
- 2 Bay leaves
Cook the spring onions, crushed garlic cloves and mushrooms in a large saucepan with butter until the mushrooms get a glazed and a crispy coating. Add the seasonings and all purpose flour until it’s blended thoroughly. After this slowly add the broth and cream and bring to a boil. Stir for approximately two minutes (more if needed) until you get a thickened consistency. Add the shredded cheese and stir till it melts. Finally add crab meat and stir lightly Make sure you lower the flame and heat. (Do not boil). Crush the bay leaves and add them just before serving. This recipe makes 4 servings.
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# 1 by girishpuri
August 8th, 2012 at 12:27 pm #
nice share
# 2 by Jswana
August 8th, 2012 at 12:29 pm #
Sounds so delicious. Worth a try for me!
# 3 by drabiakhan
August 8th, 2012 at 12:36 pm #
sounds good.
# 4 by Shawn Lyrics
August 8th, 2012 at 1:20 pm #
Great recipe!
# 5 by Donnah Clark
August 8th, 2012 at 1:29 pm #
I think i’ll try this out soon!
# 6 by jennifer eiffel01
August 8th, 2012 at 1:58 pm #
Sounds divine. I never knew whet a bisque was. I have seen my mom do recipes like this she did not tell me what is was.
# 7 by lauralu
August 8th, 2012 at 3:47 pm #
Interesting I never knew, great recipe
# 8 by Martin Kloess
August 8th, 2012 at 6:33 pm #
Good work thank you for sharing.
# 9 by erwinkennythomas
August 8th, 2012 at 8:01 pm #
amazing recipe
# 10 by smokychristine
August 8th, 2012 at 8:43 pm #
Really good recipe. It’s hard to find a good bisque.
# 11 by KittyK
August 8th, 2012 at 9:17 pm #
A good bisque can be difficult to find, but this is excellent and one I will save and use in the future. thanks!
# 12 by elee
August 9th, 2012 at 5:19 am #
wonderful writing
# 13 by Neel Kamal
August 9th, 2012 at 5:44 am #
Nice Share…
# 14 by Blue Hana
August 9th, 2012 at 6:54 am #
Reads yummy!
# 15 by Stessily
August 10th, 2012 at 2:21 pm #
realityspeaks, Nice recipe! Tomato bisque soup numbers among my favorites. I love soups, stews, purées, etc.
Appreciatively, Stessily
# 16 by JCEvangelista
August 21st, 2012 at 4:14 am #
Cool Share