May 20th, 2013 by alice
Tags: Bisque, Elegant, Seafood | 
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INGREDIENTS
- 1/2cup finely mincedshallots
- 1/2lbbutter
- 1/2cupflour
- 1quartwater
- 1tablespoonchicken base
- 1 (14 ounce)canbaby clams, with juice
- 1/2lb uncookedshrimp, cleaned,shelled,deveined
- 1/3lbcod, boneless,leave in one piece
- 1/3lbsalmon, skinless,boneless,leave in one piece
- 2/3lb cookedcrabmeat, chopped
- 1cupheavy cream
- 1cuphalf-and-half
- 1/2cupdry sherry
- salt and pepper
DIRECTIONS
- Saute minced shallots in butter until soft.
- Add the flour and stir with whisk for 5 minutes on low heat, set aside.
- Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
- Return to boil, lower heat and simmer for 5 minutes.
- Strain the stock, reserving the seafood.
- Stir the shallot mixture into the stock.
- Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
- Chunk the salmon amd cod and add all of the seafood back into the soup pot.
- Add the sherry and heat through, no more than 3 minutes.
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January 28th, 2013 by alice
Tags: Bisque, Spinach | Print This Post
INGREDIENTS
- 1/2cup choppedonions
- 2tablespoonsbutteror margarine
- 1/3cupall-purpose flour
- 1teaspoonsalt
- 1/8teaspoonground nutmeg
- 2 1/2cupsmilk
- 1cupwater
- 3/4cup cubedprocess American cheese
- 1 (10 ounce)packagefrozen chopped spinach, thawed and drained
- oyster crackers (optional)
DIRECTIONS
- In a 3 quart saucepan, saute onion in butter until tender.
- Stir in the flour, salt, and nutmeg until smooth.
- Gradually whisk in milk and water.
- Add cheese; cook and stir over medium heat until melted.
- Add spinach; cover and simmer for 4-5 minutes or until heated through.
- Serve with oyster crackers in desired.
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December 26th, 2012 by alice
Tags: Bisque, England, Factorys, New, Soup, Spinach, Zucchini | Print This Post
INGREDIENTS
- 4tablespoonssalted butter
- 1 1/2cupsonions, diced
- 1 1/2cupscelery, diced
- 1smallfennel bulb, thinly sliced
- 1tablespoon choppedgarlic
- 1 3/4lbszucchini, in large chunks
- 2largepotatoes, peeled and diced
- 6cupsvegetable stockor chicken stock
- 1lb firmly packedspinach leaves
- 1cupheavy cream
- 1nutmeg
- salt and pepper
-
ROASTED LEEKS
- 4mediumleeks, thinly sliced
- 2tablespoonsolive oil
- salt and pepper
DIRECTIONS
- Begin the roasted leeks:.
- Preheat the oven to 450 degrees.
- Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
- Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
- Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
- Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
- Add zucchini and potatoes; mix well.
- Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
- spinach wilts.
- Puree in batches in a blender.
- (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
- Return the puree to the pot.
- Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
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December 17th, 2012 by alice
Tags: Bisque, Scallop | Print This Post
INGREDIENTS
- 1lbscallops, rinsed &chopped in 1/2 inch pieces
- 1tablespoononions, finely chopped
- 3tablespoonsbutter
- 2tablespoonsflour
- 2cupsmilk
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1clovegarlic, very finely minced
- 1bay leaf
DIRECTIONS
- In med saucepan, sauté onion in melted butter until softened.
- Blend flour into butter mixture and gradually add milk, stirring constantly.
- Continue cooking and stirring until thickened.
- Add salt, pepper, garlic, bay leaf and scallops.
- Cook over low heat 15 minutes.
- Remove bay leaf and serve.
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November 25th, 2012 by alice
Tags: Bisque, Watercress | Print This Post
INGREDIENTS
- 2buncheswatercress(about 300g weight)
- 50gbutter
- 4mediumpotatoes, peeled and chopped
- 2mediumonions, peeled and chopped
- 1/4teaspoonsalt
- 1 1/4litersvegetable stockor chicken stock
- 300gcream
- 3/4cupground almonds
- 1-2teaspoonlemon juice(to taste)
- 1/2-1teaspoonsalt, extra(to taste)
- 1pinchwhite pepper(or to taste)
DIRECTIONS
- Chop off and discard the lower third of the bunches of watercress.
- Pick through the watercress, discarding any obviously woody stems.
- Chop watercress roughly, and, if desired, reserve some sprigs for garnish.
- Melt butter in a large saucepan over a medium heat.
- Add potatoes, onions and watercress and stir well until vegetables are well coated in the butter.
- Sprinkle vegetables lightly with salt.
- Reduce heat to very low and cover vegetables with a piece of baking paper, foil or similar, tucking it in at the edges.
- Sweat the vegetables over a very low heat for about 20 minutes, stirring and then re-covering, about half way through.
- Add stock, increase heat and bring to a gentle boil.
- Decrease heat and simmer for 15 minutes.
- Puree in batches in a blender or food processor.
- (The stems may prove a problem for a stick mixer).
- Return soup to pan and add cream and ground almonds and lemon juice, white pepper and salt to taste.
- Reheat to serve.
- Serve garnished with sprigs of watercress OR float a young nasturtium leaf and flower on the top of each bowl.
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