TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
CHICKEN BISQUE
When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1204mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CHICKEN BISQUE SOUP
Tastes great with cheese bread. I add a little yellow food coloring when it is done cooking to give a little bit more pleasing color. If you are pressed for time, you can cut the preparation time down by pressure cooking the chicken.
Provided by Krsi Sue
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
- Strain off 8 cups chicken stock.
- Cut up chicken and set aside.
- Make butter roux by melting butter and adding flour.
- Cook slowly.
- Bring chicken stock to a low boil.
- Slowly add roux.
- Simmer 15 minutes, or until soup takes on a glaze.
- Add pimentos, chopped chicken, peppers, and pepper.
- Whisk constantly.
Nutrition Facts : Calories 766, Fat 60.8, SaturatedFat 27.9, Cholesterol 184.9, Sodium 375.1, Carbohydrate 25.8, Fiber 3.2, Sugar 4.7, Protein 29.3
SMOKED CHICKEN AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the grill on high.
- Chicken: Poke 6 to 10 holes with a screwdriver through the top of 1 aluminum pan, and put the water soaked chips in bottom of second aluminum pan and top with a wire roasting rack. Put the pan with soaked chips on the preheated grill until a solid burn occurs, about 15 to 20 minutes. Reduce the heat to medium-high. In a large bowl blend all the seasonings with the grapeseed oil. Toss the chicken with the blended seasoning, arrange on the rack in the smoker and cover with the aluminum pan with the holes. Smoke the chicken until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the chicken, about 35 to 40 minutes. Remove the chicken to a cutting board and let cool. After cooling, remove the skin, and shred the smoked breast by hand. Discard the bones.
- Bisque: In a medium saucepan, over medium-high heat, melt the butter and add the celery and onions, stirring throughout until the onions are translucent. Add the flour, and stir with a wooden spoon until the flour and butter become a paste (pan roux). Reduce the heat and add the stock, milk and cream. Cook until the mixture has thickened, about 20 minutes. Add the parsley, shrimp, garlic and shredded chicken and continue cooking for 10 minutes over low heat. Season, to taste, with salt and pepper. Ladle into serving bowls and serve.
LOBSTER BISQUE
Simple and quick seafood soup!
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
- In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
- Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 11.2 g, Cholesterol 108 mg, Fat 9 g, Fiber 0.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 1060.2 mg, Sugar 6.3 g
CHICKEN CILANTRO BISQUE
A hearty soup that is perfect for lunch or dinner. I often make this soup for supper, accompanied by a salad and crusty bread. It's also a good recipe to use up extra chicken and the cilantro I always have left over from other recipes.
Provided by TasteTester
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
- Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
- Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.
EASY SHRIMP BISQUE
Easy Shrimp Bisque is a rich, thick soup loaded with shrimp and vegetables. In only 16 minutes this bisque is pureed into a silky soup. It's cozy, comforting, and delicious!
Provided by 2 sisters recipes
Number Of Ingredients 17
Steps:
- STEP 1: SAUTE the VEGETABLES: 1. In a non-stick skillet or a medium-size saucepan, on moderate heat, saute the vegetables with 3 tablespoons of good olive oil. Add the fresh thyme, bay leaf, and parsley sprigs and cook until the vegetables softened, and the onions are golden for about 3 to 5 minutes. 2. Next, pour in white wine, the brandy, and 1/2 cup chicken broth, simmer on low heat for 5 minutes. Turn off the heat. 3. Remove the bay leaf, and transfer the mixture to a blender and allow the mixture to cool down before you blend it. Then cover with the lid, and blend on low speed, and gradually raise the speed to medium, then to high until it's fully blended and smooth. Set it aside. STEP 2: MAKE the CREAM SAUCE: 1. In a medium-size saucepan, melt 3 tablespoons of butter over moderate heat. Add salt and flour, and a dash of cayenne pepper and whisk until well blended. 2. Pour and whisk in the half and half and the remaining 1/2 cup chicken broth, continue to simmer on low heat, stirring until it thickened. Then turn off the heat. The sauce should be very creamy. STEP 3: COOK the SHRIMP: 1. Using the same skillet. Saute the shrimp with remaining 1 tablespoon of butter for about 2 to 3 minutes. Do not overcook. Remove from stove, and toss 1/2 of the shrimp (about 10 pieces) into the blender, along with an additional 1/4 cup of chicken broth, and blend at high speed to puree the mixture. Reserve the remaining shrimp to add on top of each bisque when serving. 2. NEXT, Transfer the shrimp mixture into the saucepan with the cream sauce. Stir to combine. Taste the bisque and season with salt and fresh cracked black pepper to taste. 3. Heat the shrimp bisque thoroughly. NOTE: If the shrimp bisque is too thick, you can add in additional chicken broth or just water to your desired consistency. 4. Ladle the bisque in soup bowls, and top each bowl with a couple of shrimp. Sprinkle with freshly chopped parsley over each bowl. Serve immediately. Serves 3 to 4 servings
Nutrition Facts : Calories 360 calories, Carbohydrate 11.9 grams carbohydrates, Fat 24.7 grams fat, Fiber 1.5 grams fiber, Protein 21.7 grams protein, ServingSize 1 cup, Sugar 2.9 grams sugar
LOBSTER BISQUE
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
Provided by andris74
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
- Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
- Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
- Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
- Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
- When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.
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- Remove chicken from stock and set aside. Reserve stock. Shred or chop chicken. To make the roux, melt butter in 3-quart saucepan over low heat. Stir in flour and cook for 1 or 2 minutes. Bring 8 cups reserved chicken stock to slow boil and gradually stir into the roux.
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- Start by making the stock and cooking the chicken. Fill the pot with 3 cups of water. Add the bay leaf and thyme. (You can add some salt as well.) Bring to boil and lower the heat to medium. Add chicken. Cook for about 45 minutes. Set aside.
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