23 Bisque Recipes
SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
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5/5 (1)Published Apr 7, 2022Category Recipe Roundup, Soup
- Lobster Bisque. When I think of bisque, lobster is the first thing to come to mind. It’s lavishly rich and velvety with big meaty lumps of lobster. In a restaurant, you’ll pay top dollar for a bowl.
- Shrimp & Crab Seafood Bisque. This creamy creation is a seafood lover’s dream. It has a double dose of shellfish swimming in a creamy tomato seafood stock.
- Corn and Leek Bisque. Spring meets summer in this fresh concoction. It’s sweet, onion-flavored, and has a pinch of cayenne for some spice. I’m all for the garnishes when it comes to this one.
- Zucchini Bisque. You’ll want to lap up this bisque all summer long! Between the zucchini and the basil, this bisque is brimming with freshness. You can enjoy it hot or cold too.
- Pumpkin Ginger Bisque. When pumpkin season is in full swing, you won’t be able to get enough of this fall bisque. Pumpkin puree gets doctored up with a blend of warming spices and pungent ginger.
- Tomato Bisque. There is one bisque I never grow tired of and that’s tomato bisque. It’s one of those soups nobody can live without. The difference between this bisque and regular tomato soup is the addition of heavy cream.
- Shrimp Bisque. Chowder and bisque come together in this incredible bowl. It’s brimming with juicy shrimp in a bath of cognac, sherry, and a tomatoey cream base.
- Creamy Chicken Tomato Bisque. Want to add some more sustenance to your tomato bisque? Toss some chicken into the pot. Leftover chicken is a quick solution to making tomato bisque more filling and full of nourishment.
- Vegan Mushroom Soup. Mushroom lovers will be all about this humble bisque. A single bowl is overflowing with white wine-infused mushrooms in a coconut milk base.
- Creamy Roasted Cauliflower Soup. Cauliflower soup may sound lackluster, but I assure you it’s not. This is one of the most flavorful, thick bisques you can make.
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