Bisque, coming from France, is a thick soup that is seasoned with multiple ingredients. It is primarily made with crabs, seafood, prawn or crayfish. Onion is among the commonly used components in cooking bisque.
Crab aficionados are sure to love these nutritious soups. Make your personal variations to have fun with them much better! Bon appétit!
Ingredients:
• 2 bay leaves
• ½ tsp. cayenne pepper
• ¼ cup butter
• 16 ounces fresh lump king crab meat
• 4 ears corn, kernels cut from cob
• 1 tsp. Cajun seasoning
• 3 tbsp. all-purpose flour
• ¾ cup onion, chopped
• 3 (14 ounce) cans chicken broth
• 3 cloves garlic
• ½ cup half-and-half
• ½ cup milk
• Salt and pepper to taste
Instructions:
1. Take a big pan and heat butter in it over medium temperature.
2. Include onion to it and prepare up until soft.
3. As soon as the onion is done, include the chicken broth and take to a boil.
4. When the broth begins bubbling, include bay leaves, pepper, Cajun spices, garlic and salt.
5. Allow the combination boil, as it bubbles, include corn and cook for approximately 15 mins.
6. Right after 15 mins minimize the heat to medium low.
7. Now take down 1 cup of soup and put it separately to cool down.
8. Soon after it has cooled, put it into a food mill, together with half-and-half and mix for approximately 40 secs.
9. Manage to keep that mix alongside.
10. Mix milk and flour in a little bowl.
11. Include the flour mix to the bubbling soup and cook for about 2-3 mins, stirring continuously.
12. Stir in the pureed mix and minimize the heat to low.
13. Include crabmeat and cook for approximately 6 mins, serve warm.
Ingredients:
• 2 bay leaves
• ½ tsp. cayenne pepper
• ¼ cup butter
• 16 ounces fresh lump king crab meat
• 4 ears corn, kernels cut from cob
• 1 tsp. Cajun seasoning
• 3 tbsp. all-purpose flour
• ¾ cup onion, chopped
• 3 (14 ounce) cans chicken broth
• 3 cloves garlic
• ½ cup half-and-half
• ½ cup milk
• Salt and pepper to taste
1. Take a big pan and heat butter in it over medium temperature.
2. Include onion to it and prepare up until soft.
3. As soon as the onion is done, include the chicken broth and take to a boil.
4. When the broth begins bubbling, include bay leaves, pepper, Cajun spices, garlic and salt.
5. Allow the combination boil, as it bubbles, include corn and cook for approximately 15 mins.
6. Right after 15 mins minimize the heat to medium low.
7. Now take down 1 cup of soup and put it separately to cool down.
8. Soon after it has cooled, put it into a food mill, together with half-and-half and mix for approximately 40 secs.
9. Manage to keep that mix alongside.
10. Mix milk and flour in a little bowl.
11. Include the flour mix to the bubbling soup and cook for about 2-3 mins, stirring continuously.
12. Stir in the pureed mix and minimize the heat to low.
13. Include crabmeat and cook for approximately 6 mins, serve warm.
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