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Sherry Bisque

chef.pierre's picture
Ingredients
  Ham hock 1 Small
  Split green peas 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Beef broth 6 Cup (96 tbs)
  Bacon slices 6 , diced
  Chopped onion 3⁄4 Cup (12 tbs)
  Celery stalk 1 , diced
  Flour 3 Tablespoon
  Tomato puree 8 Ounce (1 can)
  Chicken broth 1 Cup (16 tbs)
  Sherry 1⁄3 Cup (5.33 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
Directions

MAKING
1. In a 4-quart saucepan add ham hock, split peas, bay leaf, and 4 cups beef broth.
2. Boil the mixture, decrease heat and simmer.
3. In a frying pan sauté bacon until fat is tender.
4. Stir in onion and celery. Cook till tender.
5. Add flour and stir to mix.
6. Add remaining beef broth and cook till it thickens.
7. Mix onion to split-pea mixture. Coon for 1 1/2 hours until split peas are tender.
8. Remove ham hock.
9. Transfer mixture in a blender or food mill and puree till smooth.
10. Stir in tomato puree, chicken broth, and sherry.
11. Mix butter and pepper. Stir until melted.
12. Strain soup.

SERVING
13. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 428 Calories from Fat 220

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 9.9 g49.6%

Trans Fat 0 g

Cholesterol 57 mg19%

Sodium 1052 mg43.8%

Total Carbohydrates 31 g10.2%

Dietary Fiber 7.7 g30.9%

Sugars 5.6 g

Protein 22 g44.1%

Vitamin A 10.1% Vitamin C 10.4%

Calcium 4.8% Iron 15%

*Based on a 2000 Calorie diet

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Sherry Bisque Recipe