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Butternut Bisque Recipe

June 11th, 2015 by alice  Tags: , | Print This Post Print This Post

Butternut Bisque Recipe

INGREDIENTS

  1. 2medium slicedcarrots
  2. 2 choppedcelery ribs, with leaves
  3. 2medium slicedleeks(white portion only)
  4. 1/4cupbutter
  5. 2lbs peeled seeded and cubedbutternut squash(about 6 cups)
  6. 2 (14 1/2 ounce)canschicken broth
  7. 1/2teaspoonground ginger
  8. 1/2cuphalf-and-half cream
  9. 1/2teaspoonsalt
  10. 1 1/2teaspoonswhite pepper

DIRECTIONS

  1. In a large saucepan, saute carrots, celery and leeks in butter for 10 minutes, stirring occasionally.
  2. Add the squash, broth and ginger; bring to a boil.
  3. Reduce heat; cover and simmer until the squash is tender, about 25 minutes.Cool until lukewarm.
  4. In a blender or food processor puree squash mixture in small batches until smooth; return to pan.
  5. Add cream, salt and pepper; mix well.
  6. Heat through but do not boil.

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Saks Fifth Avenue Tomato Bisque Recipe

January 10th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsbutter
  2. 1largeyellow onion
  3. 1/2celery rib
  4. 3tablespoonsflour
  5. 1tablespoon mincedgarlic
  6. 2 (16 ounce)cansdiced tomatoes(or 3 large fresh tomatoes, diced)
  7. 2tablespoons choppedfresh basil(or 1 tablespoon dried basil)
  8. 2 (16 ounce)canstomato puree
  9. 1 (16 ounce)canbeef stock
  10. 1/2cupheavy whipping cream
  11. 1bay leaf
  12. salt and pepper(to taste)

DIRECTIONS

  1. Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent.
  2. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms.
  3. Add garlic, diced tomatoes and basil; stir.
  4. Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color.
  5. Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving.
  6. Season to taste with salt and pepper.
  7. 8 to 10 servings.

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Caramelized Onion & Roasted Garlic Bisque Recipe

October 18th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1large wholehead of garlic
  2. 1 1/2tablespoonsolive oil
  3. 9cups thinly slicedsweet onions
  4. 2 1/2cups slicedleeks
  5. 1teaspoonsalt
  6. 1teaspoondried thyme
  7. 2tablespoonsflour
  8. 1/3cupdry white wine
  9. 30ounceschicken broth
  10. 2cupsmilk
  11. Garnish

  12. 6tablespoonssour cream
  13. toastedcaraway seeds (optional)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Remove the papery outer skin from garlic, but do not peel or separate cloves.
  3. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  4. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  5. Set pulp aside.
  6. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  7. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  8. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  9. Add garlic pulp, remaining salt and milk to onion mixture.
  10. Simmer 8 minutes or until thoroughly heated.
  11. Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  12. Garnish with sour cream and toasted caraway seeds (optional).

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Thai Shrimp Bisque Recipe

July 29th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Marinade

  2. 1 1/2lbsmedium shrimp
  3. 1 1/2tablespoons gratedlime rind
  4. 1/3cupfresh lime juice
  5. 1 1/2tablespoonsground coriander
  6. 1tablespoon mincedfresh cilantro
  7. 1tablespoon minced peeledfresh ginger
  8. 1 1/2teaspoonssugar
  9. 1/4teaspoonground red pepper
  10. 2clovesgarlic, crushed
  11. Shrimp stock

  12. 2cupswater
  13. 1/4cupdry white wine
  14. 1tablespoontomato paste
  15. Soup

  16. 1teaspoonolive oil
  17. 1/2cup choppedonions
  18. 1/3cup choppedcelery
  19. 1 (14 ounce)canlight coconut milk
  20. 1tablespoontomato paste
  21. 1/4cupall-purpose flour
  22. 1cup2% low-fat milk
  23. 1tablespoon gratedlime rind
  24. 1tablespoon mincedfresh cilantro
  25. 1/2teaspoonsalt

DIRECTIONS

  1. To prepare marinade, peel shrimp, reserving shells.
  2. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
  3. To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
  4. Bring mixture to a boil.
  5. Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
  6. Strain mixture through a sieve over a bowl, and discard solids.
  7. To prepare soup, heat olive oil in a large Dutch oven over medium heat.
  8. Add onion and celery, and saute 8 minutes or until browned.
  9. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
  10. Bring to a boil.
  11. Lightly spoon flour into a dry measuring cup, and level with a knife.
  12. Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
  13. Add to pan; reduce heat and simmer until thick (about 5 minutes).
  14. Add shrimp and marinade, and cook 5 minutes.
  15. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

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Salmon, Roasted Garlic and Vegetable Bisque Recipe

July 28th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncessalmon fillets, cooked and flaked into bite size peices
  2. 2tablespoonsolive oil
  3. 1onion
  4. 6roma tomatoes
  5. 4clovesroasted garlic
  6. 1mediumzucchini
  7. 1/2cupwhite wine
  8. 1/2cupwater
  9. 2teaspoonschicken baseor fish base
  10. 1/4teaspoonpepper
  11. 1teaspoondried tarragon
  12. 2teaspoonscajun seasoningor creole seasoning
  13. 1cupcream or half-and-half(if you want to cut some fat)

DIRECTIONS

  1. Saute sliced onion, quartered romas and sliced zuccini in olive oil until the tomatoes begin to breakdown.
  2. Add water, base, wine, seasonings and garlic and cook until vegis are tender.
  3. Puree vegetable mixture with a hand blender or in a food procesor.
  4. Return to stove and add salmon (make sure there are no bones).
  5. Mixture will be thick, add cream and heat through, but do not boil.
  6. Serve and enjoy!

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