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Seafood Bisque

creative.chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , finely chopped
  Baby artichoke hearts 3 Pound, outer leaves removed, leaf tips trimmed and hearts cut into quarters
  Chicken broth 2 Cup (32 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Mixed shellfish 1 Pound, cleaned and shells removed (Shrimp, Crab, Scallops)
  Heavy cream 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

Heat oil in large saucepan; add onion and cook gently for 5 minutes or until softened.
Add artichokes, broth and wine.
Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily.
Process mixture in food processor or blender until smooth.
Return soup to saucepan.
Stir in shellfish, cream, parsley, salt, nutmeg and pepper.
Simmer very gently, uncovered, over low heat 5 to 10 minutes.
Do not boil or shellfish will become tough.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Quick

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