Bisque refers to a creamy seasoned soup with thick consistency made using the strained broth of crustaceans.
Bisque involves a creative process in which the flavors and juices of lobster, shrimp, crayfish, or crab can be extracted in a pan with herbs and spices to form a broth which is pureed in order to form a thick texture for the soup. Meat is usually added towards the end. The traditional methods involve grinding the shells into a fine paste to thicken the soup. Cream is added to form the right blend. The authentic preparation of this soup finds its
Although bisque soup is prepared all over the world, most restaurants add ingredients in accordance with varied tastes thus divulging from the authentic flavor of the soup. The extracts of the broth contain the flavors of the shellfish thus giving it the unique taste. Bisque soups also refer to creamy soups made from extracts of roasted vegetables that are pureed. Although potatoes and mushrooms are not commonly used they make a refreshingly tasty bisque soup. The flavors of this soup are a part of a nostalgic past.
Here’s a simple Creamy Crab Bisque and Mushroom recipe
You will need
• 1 Cup mushrooms (sliced)
• 2 crushed Garlic Cloves
• 1/4 cup butter (cubes)
• A pinch of Pepper powder
• 1/ 2 teaspoon of dried thyme powder
• 1 large cup cream
• 1/ 4 cup-All Purpose Flower
• 3/ 4 cup Swiss cheese (shredded)
• 1/ 2 cup spring onions (diced)
• 6 ounces (1 package) frozen crabmeat (make sure the meat is drained, thawed and flaked)
• 2 cans- (11- 1/2 ounces each) undiluted chicken broth
• 2 Bay leaves
Cook the spring onions, crushed garlic cloves and mushrooms in a large saucepan with butter until the mushrooms get a glazed and a crispy coating. Add the seasonings and all purpose flour until it’s blended thoroughly. After this slowly add the broth and cream and bring to a boil. Stir for approximately two minutes (more if needed) until you get a thickened consistency. Add the shredded cheese and stir till it melts. Finally add crab meat and stir lightly Make sure you lower the flame and heat. (Do not boil). Crush the bay leaves and add them just before serving. This recipe makes 4 servings.