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Moms View Message Board: General Discussion Archive: Archive January 2006: Bisque
I need a yummy bisque recipe. It's finally a little like winter here and I am just in the mood for it, but I have never made it. Thanks!!
Butternut Squash Soup from Cooking Light
MMMMMMMmmmmmmmmmmm.. Dawn, this sound good. I think I am going to give it a try.. thanks!!
I think I will have to try it, too!
4 oz. Butter 4 T. flour 32 oz. Half and half 8 oz. Milk 1 lb. Lump crabmeat 1 1/2 tsp. Worcestershire Dash hot pepper sauce 1/4 tsp. mace 1 ½½ tsp salt 4 oz. dry sherry 1/4 cup corn starch In a heavy saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, Worcestershire, hot pepper sauce, mace, and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. If you like a thicker soup, add ½½ cup water to corn starch and add gradually while stirring over medium heat until the stock is thick enough. To serve put ½½ oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley and/or unflavored whipped cream if desired. Do not boil when reheating. Serves 8 1 can chicken broth, reconstituted 2 medium butternut squash, peeled and seeded 2 medium white onions, peeled 1 large Granny Smith apple, peeled and cored 3 whole cloves 2 tsp. curry powder 3 drops red pepper sauce, (Tabasco) 1 cup heavy cream 1 cup milk 1/3 cup corn starch Cut squash, onion and apple into small pieces. In a large pot bring broth to a boil. Add squash, onion, apple, curry and cloves. Lower heat and cover. Simmer about 1/2 hour or until vegetables are slightly tender. Pour pot contents into a blender and process until smooth. Return to pot. Add cream. Add 1/2 milk. Combine remaining milk and corn starch, stirring until smooth. Bring soup almost to a boil. Lower heat and slowly add milk mixture, a little at a time, stirring until smooth and thick. Do not over thicken. Makes 4-6 servings. 8 oz. bacon 2 T. vegetable oil 1 1/2 c. chopped leek, white only 1 lb. Granny Smith apples peeled cored and chopped 1 lb. carrots, peeled and coarsely chopped 6 c. chicken broth 2 c. heavy cream 2 T. caraway seeds 1 tsp. sugar 1/2 tsp. salt 1 tsp. fresh ground pepper In a heavy dutch oven, over medium high heat, cook bacon until light brown. Remove bacon and save. Add leek to drippings and cook until soft stirring frequently. Mix in chopped apples and carrots. Stirring for 3 minutes. Add broth. Cover and simmer until apples and carrots are very tender, 35 - 40 minutes. Puree soup in blender until smooth. Return to dutch oven. Simmer cream sugar and caraway seeds until reduced by half. Strain out seeds. Add cream to soup. Thin soup to desired consistency with more broth. Season with salt and pepper. Serve with crushed bacon on top. Serves 8.
This is a good one too. I experiment w/different spices when I make it, sometimes I use curry and sometimes I use things like cinnamon, nutmeg, etc.
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