CARROT BISQUE RECIPES
CREAMY CARROT BISQUE WITH CAULIFLOWER, COCONUT CREAM AND ...
This Carrot Bisque is warming and wonderful, and is the perfect comforting meal!
Provided by Lena Novak
Cook Time 50 minutes
Yield 6 servings
Nutrition Facts : Calories calories
LOBSTER BISQUE RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories appetizer
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield About 20 servings
Number Of Ingredients 12
Steps:
- Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
- Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
- Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
- To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
- If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
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LOBSTER BISQUE RECIPE | EPICURIOUS
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
From epicurious.com
Reviews 3.5
From epicurious.com
Reviews 3.5
- Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
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LOBSTER BISQUE RECIPE - NYT COOKING
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine new england
Calories 502 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine new england
Calories 502 per serving
- Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
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DUNGENESS CRAB BISQUE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
Cuisine american
- Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.
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LOBSTER OR CRAB BISQUE RECIPE - FOOD.COM
Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 406.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 406.9 per serving
- Garnish with fresh minced chives if desired.
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LOBSTER BISQUE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
From bbcgoodfood.com
Reviews 3
Total Time 2 hours 30 minutes
Cuisine French
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Reviews 3
Total Time 2 hours 30 minutes
Cuisine French
- When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.
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I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 171.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 171.7 per serving
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
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This Creamy Carrot Bisque with Cauliflower, Coconut Cream and Roasted Pumpkin Seeds by Lena Novak is warming and wonderful, and is the perfect comforting meal! Advertisement 3.
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From cooking.nytimes.com
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