Maryland Crab Bisque
Clam Bisque
Mushroom Bisque
Onion Cheese Bisque
Potato Bisque
Shrimp and Mushroom Bisque
Clam Bisque
10 ounces minced clams
1/2 cup finely chopped celery
3 tablespoons butter, divided
2 tablespoons flour
1 cup milk
Clam juice
1 cup chicken broth
1 cup mashed potatoes
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1 teaspoon grated raw carrot
Drain clams; save juice. Saute celery in butter for 5 minutes over low
heat. Melt 2 tablespoons butter in top of double boiler. Add flour, stir
well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and
chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams
and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.
Maryland Crab Bisque
2 tablespoons butter
1 cup minced celery
2 (10 ounce) packages white sauce mix
2 cups half-and-half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 ounce) can chicken broth
In a 3-quart saucepan melt butter and saute celery for 5 minutes or until
soft. Stir in sauce mix. Gradually stir in half and half. Add sherry and
broth. Stir over low heat until soup bubbles and thickens slightly. Stir
in crabmeat; simmer 15 minutes longer.
Mushroom Bisque
1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)
In 3 quart saucepan heat butter until melted. Saute onions and mushrooms 4
to 5 minutes, stirring constantly Sprinkle with lemon. Blend in flour.
Gradually stir in chicken broth. Cook, stirring until slightly thickened.
Stir in cream and sherry. Heat and serve.
Onion Cheese Bisque
2 to 3 cups chopped sweet Spanish onion
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
4 cups milk
1 1/2 cups grated Cheddar cheese
1/2 teaspoon Worcestershire sauce
Parsley (for garnish)
In large saucepan saute onion in butter until soft. Add flour, salt,
pepper
and sage. Gradually stir in
milk. Cook over medium heat until boiling, stirring constantly. Remove
from
heat. Stir in cheese and
Worcestershire sauce, mixing until cheese melts. Puree soup in blender or
food processor until smooth.
Return to heat and heat gently.
Serve hot, garnished with parsley. Makes 5 to 6 servings.
Potato Bisque
1/4 cup butter
1 large onion, chopped
1 cup chopped celery and leaves
4 cups 1/2-inch cubed potatoes
1/4 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart regular strength chicken broth or
4 bouillon cubes plus 1 quart water
1 quart milk
3 tablespoons cornstarch
1/4 cup water
In an 8- to 10-quart kettle, melt butter over medium heat. Add onion and
celery and saute. Add potatoes, parsley, salt, pepper and broth. Cover and
cook until potatoes are tender. Stir in the milk and cook until soup is
thoroughly hot (but not boiling). Blend the cornstarch and water until
smooth. Add to soup and continue cooking until soup boils and thickens -
about 5 minutes. To serve, float a generous pat of butter on top of soup
and sprinkle with chopped parsley. Serves 6 to 8.
Shrimp and Mushroom Bisque
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, saute 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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