This thread will be for Bisque Recipes only. Please check other threads for the other soup types.
2 cups chopped zucchini 1 cup water 1/2 cup tomato juice 1 tablespoon chopped onions 1 bouillon cube 1 teaspoon basil 8 ounces cream cheese In a saucepan combine zucchini, water, tomato juice, onion, bouillon cube and basil. Cover; simmer for 20 minutes. Pour into blender container. Add cream cheese cut into cubes. Process until smooth. Return to saucepan to heat thoroughly to serve hot. Alternately, chill thoroughly to serve as a cold soup.
3 tablespoons butter 3 tablespoons flour 4 cups chicken broth 2 cups coarsely chopped broccoli 3/4 cup chopped carrots 1/2 cup chopped celery 1 small chopped onion 1 small clove garlic, minced 1/4 teaspoon thyme 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup heavy cream 1 egg yolk 1 1/2 cups shredded Cheddar cheese In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have been mixed. Cover and simmer 8 minutes until vegetables are tender. Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese. Serves 6 to 8.
1 quart milk 2 tablespoons flour 2 tablespoons butter 1 can tomato soup 1 teaspoon salt 1/4 teaspoon pepper 2 cups grated Parmesan cheese Whipped cream Heat the milk. Blend butter and flour and slowly add to the hot milk stirring until smooth. Keep on low heat, stirring slowly, while adding the tomato soup, salt and pepper. Just before serving, fold in the Parmesan cheese. Garnish each serving of soup with a heaping tablespoon of whipped cream.
The addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread. You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4. 2 tablespoons butter 1 cup finely chopped onion 1 cup chopped celery 1 cup chopped red bell pepper 1 1/4 teaspoons Old Bay or other seafood spice blend 3 cups fish stock or bottled clam juice 1/2 cup diced peeled russet potato 1/2 cup half-and-half or skim evaporated milk 1 pound crabmeat Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice. Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes. Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute. Ladle into bowls.
2 teaspoons vegetable oil 1/2 cup sliced almonds 1 (10 1/2 ounce) can condensed cream of potato soup 2/3 cup half-and-half 1 (10 to 12 ounce) package frozen spinach, thawed Salt, to taste Heat oil in skillet over medium high heat. Add almonds and toss until lightly browned; about 3 minutes. Set aside 2 tablespoons for garnish. Combine in blender remaining almonds, soup, half-and-half and spinach; blend until spinach is finely chopped. Pour into saucepan and heat, stirring often. Add salt and pour into soup bowls. Garnish with an orange slice and the remaining slivered almonds. Serves 4 to 6.
1 1/2 pounds small shrimp, cleaned and deveined 1 cup water 1 pound fresh mushrooms, cleaned, chopped 1/4 cup butter 1/4 cup all-purpose flour 1 cup dry white wine 1 tablespoon chicken bouillon granules 1/2 teaspoon nutmeg Creole seasoning, to taste 2 cups light cream 2 tablespoons dry sherry Put shrimp and water in blender (a third at a time) and process until very finely chopped. Set aside. In large saucepan, sauté mushrooms in butter until liquid evaporates. Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10 minutes, stirring often. Add cream and heat thoroughly. Do not boil. Add sherry. Just before serving, garnish with fresh parsley or chives. Serves 6 to 8
3 cups tomato juice 1 (10 3/4 ounce) can condensed chicken broth 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon celery salt 1/8 teaspoon onion powder In a 3-quart saucepan combine all ingredients. Bring to a boil. Remove from heat. Serve with chopped scallion or snipped chives. Yields 6 to 8 servings.
1/2 cup (1 stick) butter 2 large onions, chopped 2 stalks celery and leaves, chopped 1/2 green bell pepper, chopped Shrimp (optional) 2 tablespoons flour 1 can whole tomatoes 2 cups half-and-half 1 can pink salmon Parsley Green onions Salt and pepper, to taste In saucepan add butter, onions, celery and leaves and green pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer for 20 to 30 minutes. Add salmon that has been deboned and drained. Add cream and simmer. Do not let boil. Simmer for about 30 minutes. Add shrimp to bisque 10 minutes before serving. Add parsley and green onions. Serve over rice. Serves 6 to 8.
8 small (1 pound each) pumpkins 1/3 cup plus 2 tablespoons unsalted butter 1 small onion, cut into 1/4-inch dice 1/4 cup all-purpose flour 6 cups milk or half-and-half, heated 1 bay leaf 1 (29 ounce) can pumpkin purée Salt and freshly-ground pepper, to taste 1 apple, peeled and cut into 1/8-inch dice 1 teaspoon fresh thyme leaves 1 pinch freshly-grated or ground nutmeg 1/4 cup dry sherry (optional) 1 cup heavy cream, whipped to soft peaks Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve. Makes 8 servings.
1/4 cup butter 1 large onion, chopped 1 cup chopped celery and leaves 4 cups 1/2-inch cubed potatoes 1/4 cup finely chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 quart regular strength chicken broth or 4 bouillon cubes plus 1 quart water 1 quart milk 3 tablespoons cornstarch 1/4 cup water In an 8- to 10-quart kettle, melt butter over medium heat. Add onion and celery and sauté. Add potatoes, parsley, salt, pepper and broth. Cover and cook until potatoes are tender. Stir in the milk and cook until soup is thoroughly hot (but not boiling). Blend the cornstarch and water until smooth. Add to soup and continue cooking until soup boils and thickens - about 5 minutes. To serve, float a generous pat of butter on top of soup and sprinkle with chopped parsley. Serves 6 to 8.
1 pint oysters 1 1/2 tablespoons butter 1 1/2 tablespoons flour Oyster liquid 2 1/2 cups milk 1/2 cup thick cream 1 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon nutmeg 2 egg yolks 2 tablespoons water 3 tablespoons chopped parsley Drain oysters, saving liquid. Chop or grind oysters until fine. Melt butter; add flour and cook until smooth. Add oyster liquid, milk, cream, salt, paprika and nutmeg. When ingredients are smooth, bring to a boiling point. Add ground oysters. Remove from heat. Combine and beat egg yolks and water. Add slowly to hot bisque. Add chopped parsley, then serve. Makes 5 cups.
This soup not only looks orange, it tastes orange. 3 cups chicken or vegetable broth, divided 1 large onion, diced 2 teaspoons ground ginger (or 1 tablespoon minced fresh ginger) 1 (15 ounce) can sliced or diced carrots, drained 1 (16 ounce) can cut sweet potatoes in light syrup, drained 1 cup orange juice Shredded peel of 1 large orange Salt and pepper to taste Low-fat sour cream or plain yogurt to garnish Thinly sliced green onions for garnish In a large saucepan, combine 1 cup of the broth with onion and ginger. Cover and cook over medium heat for 5 minutes or until onion is tender. In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice. When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency. Season with salt and pepper. Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop of sour cream or yogurt and sprinkle with sliced green onions. Yield: 8 cups. Prep time: 25 minutes. Variation: To use fresh vegetables, cook 3 medium carrots, scraped, sliced or chopped, and 3 medium sweet potatoes, peeled and cut into pieces. When tender, use in place of the canned vegetables. NOTE: If using fresh ginger, peel a portion and mince enough for this recipe from the peeled portion. Wrap the remaining ginger in a plastic bag, then foil (or put in a freezer plastic bag) and store in freezer to grate off more as needed — from the frozen state. Otherwise, refrigerated ginger lasts only about a week.
2 to 3 cups chopped sweet Spanish onion 3 tablespoons butter or margarine 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sage 4 cups milk 1 1/2 cups grated Cheddar cheese 1/2 teaspoon Worcestershire sauce Parsley (for garnish) In large saucepan sauté onion in butter until soft. Add flour, salt, pepper and sage. Gradually stir in milk. Cook over medium heat until boiling, stirring constantly. Remove from heat. Stir in cheese and Worcestershire sauce, mixing until cheese melts. Purée soup in blender or food processor until smooth. Return to heat and heat gently. Serve hot, garnished with parsley. Makes 5 to 6 servings.
2 cups chopped onion 1 clove garlic, minced 1/2 cup chopped carrot 1/4 cup butter 2 cups diced potatoes 2 (14 1/2 ounce) cans Swanson chicken broth 1/2 cup half-and-half Salt and pepper Chopped parsley Sauté onion, garlic and carrot in butter until soft. Add broth and potatoes. Simmer until potatoes are tender. Purée in blender. Return to heat. Stir in cream. Do not boil. Season with salt, pepper and garnish with parsley. Makes 4 to 6 servings.
1/4 cup butter 1/3 cup onions, finely chopped 2 tablespoons lemon juice 4 cups chicken broth 1/4 teaspoon pepper 1 cup light cream 1 cup heavy cream 3 tablespoons flour 1 pound fresh mushrooms, sliced 1 tablespoon salt 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon marjoram) 1/3 cup sherry Chopped parsley (for garnish) In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly . Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.
2 tablespoons butter 1 cup minced celery 2 (10 ounce) packages white sauce mix 2 cups half-and-half 1/3 cup dry sherry 12 ounces crab meat (fresh, frozen or canned) Salt and pepper, to taste 1 (13 3/4 ounce) can chicken broth In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft. Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly. Stir in crabmeat; simmer 15 minutes longer.
1 pound shrimp, shelled and deveined 2 tablespoons butter 2 cups sliced mushrooms 1/2 cup sliced scallions 1 small clove garlic, minced 6 cup milk 2 cups shredded Jarlsberg cheese 1 cup cooked cut green beans 1/2 cup shredded carrot 3 tablespoons chopped parsley 1/4 teaspoon oregano, crushed Shredded Jarlsberg cheese (for garnish) In large saucepan; sauté shrimp in butter until pink, stirring often. Add mushrooms, onions and garlic. Cook until vegetables are tender, stirring occasionally. Add milk and heat without boiling. Gradually blend in cheese, green beans, carrots, parsley and oregano. Heat, stirring often. Garnish with additional cheese before serving. Makes 6 to 8 servings.
1 small butternut squash, peeled 2 green apples, peeled, cored and chopped 1 medium onion, chopped Pinch of rosemary Pinch of marjoram 1 quart chicken stock 2 slices white bread, trimmed 1 1/2 teaspoons salt 1/2 teaspoon pepper 2 egg yolks 1/4 cup heavy cream Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered 30 to 45 minutes. Purée in food processor until smooth. Return puréed soup to pot. In a small bowl, beat egg yolks and cream together. Beat in a little of the hot soup, then stir back into soup pot. Heat, but do not boil. Serves 4 to 6.
2 pounds ripe tomatoes (about 6) 1 onion, sliced thin 1 tablespoon butter 1 bay leaf 1 tablespoon brown sugar 2 whole cloves 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon chopped fresh basil 1 pint light cream 1 cup milk 6 large toasted butter croutons 2 tablespoons chopped chives Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender to purée (or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons.
1 can Cheddar cheese soup 1/2 teaspoon dill 1/4 cup dry sherry 2 teaspoons grated Parmesan cheese 1 can tomato bisque soup 1 1/2 cups milk 1/2 cup cooked white boneless fish, shrimp or lobster Combine soup and dill in saucepan. Gradually add milk, sherry and fish. Simmer and stir until hot. Garnish with Parmesan cheese.
1 onion 2 teaspoons grated fresh ginger 4 teaspoons curry powder 2 tomatoes, chopped 1 eggplant, peeled and cut into 1-inch pieces 2 cups chicken bouillon 1/4 cup chutney Chives (to sprinkle on top) Sauté onion. Add onion and remaining ingredients, except chives, into a large saucepan and cook for 20 minutes. Purée in blender. Serve either hot or cold. Sprinkle with chives.
1 (10 ounce) can chicken broth 1/2 cup water 2 medium zucchini, sliced 1 medium green bell pepper, sliced 1 medium onion, sliced 1 tablespoon basil 1 (10 ounce) can cream of potato soup, undiluted 1 cup cream or milk 1 teaspoon white pepper Minced chives Combine chicken broth, water, zucchini, green pepper, onion and basil in saucepan; bring to boil. Cover; reduce heat and simmer 20 minutes. Transfer with slotted spoon to blender. Add potato soup and process until smooth. Return to pan; stir in cream and pepper. Mix well and heat thoroughly. Serve hot or cold. Sprinkle each serving with chives. Yields 6 cups.
1/4 pound butter 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped carrots 1/3 cup all-purpose flour 2 (1 pound 12 ounce) cans whole tomatoes, drained and chopped 2 teaspoon granulated sugar 1 teaspoon basil 1 teaspoon marjoram 1 bay leaf 4 cups chicken broth 1 pint whipping cream 1/2 teaspoon paprika 1/2 teaspoon curry powder Salt and pepper, to taste Melt butter in a large saucepan. Sauté celery, onions and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Purée 1/3 of the mixture at a time in the blender. Add cream, paprika, curry powder and salt and pepper to taste. Stir to blend. Serve hot or cold. Makes 8 servings.
10 ounces minced clams 1/2 cup finely chopped celery 3 tablespoons butter, divided 2 tablespoons flour 1 cup milk Clam juice 1 cup chicken broth 1 cup mashed potatoes 1/4 teaspoon pepper 1/4 teaspoon salt 1 teaspoon parsley 1 teaspoon grated raw carrot Drain clams; save juice. Sauté celery in butter for 5 minutes over low heat. Melt 2 tablespoons butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.
1/2 cup (1 stick) butter 3 or 4 green onions, chopped 1 large onion, chopped 2 cans tomato soup 1 can mushroom soup 2 soup cans milk 2 pounds claw crab meat Melt butter and sauté onions in it. Add tomato soup, mushroom soup and milk. Heat until well mixed. Add crab meat and serve. This freezes well.
3 (17 ounce) cans cream-style corn 1 small onion 1 small rib celery 2 cups chicken stock or broth 4 cups milk, divided 1/4 cup butter 1/4 cup flour 1 tablespoon steak sauce Dash of hot sauce Dash of Worcestershire sauce Salt and white pepper Purée corn, onion and celery in food processor or blender. Put in large saucepan to simmer. Add chicken stock and 3 cups of the milk; simmer gently. Melt butter in saucepan; add flour; cook over medium 3 minutes without browning. Heat remaining 1 cup milk and add to flour-butter mixture, whisking until smooth and thick. Add steak sauce, hot sauce and Worcestershire sauce. Strain corn mixture if a smooth texture desired. Whisk corn mixture and cream sauce together. Simmer gently. Serve hot.
1 (7 3/4 ounce) can salmon 2 cans cream of mushroom soup (undiluted) 2 tablespoons lemon juice Sour cream Clean bones and skin from salmon, reserving a few chunks of salmon for garnish. Combine remaining salmon, soup and lemon juice in blender or food processor until smooth and just blended. If too thick, thin with a little cream or milk. Ladle into chilled bowls and top with sour cream and a chunk of salmon.
6 cups chicken stock 5 slices bacon, chopped 1 1/2 pounds carrots, coarse chopped 1/2 cup green onions with tops, chopped 1/2 pound fresh mushrooms, chopped 1 cup celery with leaves, chopped 1/8 teaspoon dry thyme 1 bay leaf 1 cup half-and-half Sauté bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer 10 to 15 minutes. Uncover, stir in chicken stock, thyme and bay leaf. Simmer covered for 1 hour. Remove from heat. Remove bay leaf. Purée soup in blender. Return to saucepan; add half and half. Reheat, but DO NOT boil. Serve garnished with chopped green onions.
1 small squash (1 pound) peeled, cut up and seeded or 1 (10 ounce) package frozen squash 2 tart apples, peeled, cored and coarsely chopped 1 medium yellow onion, peeled and coarsely chopped 1 pinch rosemary 1 pinch marjoram 4 cups chicken broth 2 thick slices French bread, trimmed and cubed Salt and ground pepper 2 egg yolks 1/4 cup heavy cream Combine all ingredients, except yolks and cream, in a large saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes. Purée the vegetables, a small amount at a time. Beat yolks and cream together. Beat in a little of the hot soup. Combine the vegetables and cream mixture. Bring to a boil, but DO NOT boil. Garnish with additional diced apples. Serves 6.
2 tablespoons butter 1 1/4 to 1 1/2 bunches fresh broccoli, trimmed and chopped 1 medium onion, coarsely chopped 1/2 to 1 teaspoon curry powder 1/2 teaspoon salt Dash of freshly ground pepper 3 1/2 cups chicken broth 2 tablespoons lime juice (or lemon) Melt butter in a large saucepan over medium heat. Add broccoli, onion and curry powder. Sauté a minute or two, but do not allow the onion to brown. Add salt, pepper and broth. Stir until mixed. Cover and bring to a boil. Reduce heat and simmer until broccoli is just tender, about 8 to 10 minutes. Cool slightly, then pour half of mixture into blender container. Cover and blend until smooth. Repeat with remaining mixture. Add lime juice. Reheat and serve. Garnish with lemon slices. Makes 6 servings.
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