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Sherry Bisque

chef.pierre's picture
<p><a href="">Image Credit</a></p>
  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

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.

13. Serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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