|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, but the origin of the word "bisque" is not clear. It might be derived from Biscay, as in the Bay of Biscay, a gulf that lies off Europe's west coast, bordering western France and northern Spain.
Bisque is super easy to prepare and cook for a weeknight meal: It's ready in just 15 minutes. Serve with freshly baked biscuits or crusty bread. If it's a lunch or main course soup, add your favorite salad.
- 3 tablespoons butter
- 2 tablespoons green onion (chopped)
- 2 tablespoons celery, chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces cooked baby shrimp (or other seafood)
- 8 ounces crabmeat
- 2 tablespoons sherry wine
- Garnish: parsley, cilantro and/or green onion tops (chopped)
Gather the ingredients.
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor (see the tips) at this point and then return it to the saucepan.
Stir in the shrimp, crab, and the sherry. Bring it to a simmer.
Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere and/or cause burns. To prevent this, fill the blender only one-third of the way up and puree in small batches. Vent the top, and cover with a folded kitchen towel while blending.
- Sherry is a wine fortified with brandy. Dry sherry is a good choice for this recipe. After sherry is opened, it should be stored in the refrigerator.
- Feel free to add small cooked bay scallops or lobster instead of shrimp.
- Replace the green onions with finely chopped shallots.
- If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it in.
How to Store and Freeze
- This recipe will keep in the fridge, covered, for 3 to 4 days.
- To freeze, cool the soup and transfer to covered, freezer-safe, airtight containers. Date and label them, and freeze for up to 6 months.
- Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling. Stir well.