Sweet Potato Crab Bisque With Pernod Cream Sweet Potato Crab Bisque

Name: Sweet Potato Crab Bisque With Pernod Cream Sweet Potato Crab Bisque
Prep time: 8 min
Yield: 7 servings
Ingredients: 3 cup Frozen Whole Kernel Corn; 2 cup Low Sodium Chicken Broth; 1 tablespoon Olive Oil; 1 cup Onion; 1 cup Green Bell Pepper; 1 cup Red Bell Pepper; 1 cup Skim Milk; 3/4 pound Fresh Shrimp; 1/4 cup Fresh Cilantro; 1/4 cup Fresh Parsley; 1/4 teaspoon Salt; 1/8 teaspoon Pepper

Sweet Potato Crab Bisque With Pernod Cream Sweet Potato Crab Bisque comes together with Frozen Whole Kernel Corn, Low Sodium Chicken Broth, Olive Oil, Onion, and Green Bell Pepper. Ready in about 8 min, it serves 7. Keep it handy for the next time you cook it.

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🍽 Serves 7

Sweet Potato Crab Bisque With Pernod Cream Sweet Potato Crab Bisque

Ingredients

3 cup
2 cup
1 tbsp
1 cup
1 cup
1 cup
1 cup
3/4 lb
1/4 cup
1/4 cup
1/4 tsp
1/8 tsp

Method (preview)

1
Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set pureed corn aside.
2
Heat oil in a large saucepan over medium heat.
3
Add onion and next 2 ingredients; saute 5 minutes or until tender.
4
Stir in pureed corn mixture, remaining 1 cup broth, and milk; bring to a boil.
5
Cover, reduce heat, and simmer 5 minutes.
6
Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and simmer 5 minutes or until shrimp is done.
7
Combine wine, bay leaf, garlic, and celery in a lrg. stockpot over med. heat.
8
Bring to a boil.
9
Add the lobster; cover the pot, and steam for 10 min. Remove the lobster.
10
Add shrimp, cover the pot, steam 5 min. Remove with tongs.
11
Add mussels, cover, steam until they open, about 5 min. Remove the mussels with tongs, remove the meat, discard the shells and any that did not open.
12
Add 2 C water to pot, bring to boil, then add scallops.
13
Cover and steam 3 min. Remove the scallops.
14
Extract the lobster meat, reserving the shells.
15
Peel and devein shrimp, reserving the shells.
16
Chop meat into bite sized pieces.
17
Return shells to broth and add 2 C water.
18
Bring to boil, then reduce heat and simmer for 30 min. Strain the broth and return to pan.
19
Bring to simmer over low heat.
20
Add cream, milk,thyme, parsley and rosemary and simmer until the mixture thickens slightly, about 5 min. Add lobster, shrimp, mussels, and scallops and simmer for 2 min. Stir in spinach, carrots and simmer for 2 min., just to wilt the spinach.
21
Season with salt and pepper and stir in lemon juice.
22
ARTICHOKE CRAB MEAT BISQUE 2 large artichokes, trimmed and quartered
23
Water just to cover 2 tsp. fresh lemon juice
24
Cook artichokes in the water, lemon juice, and oil for 15-20 minutes or until tender (use knife to test).
25
Discard choke and scrape pulp from the leaves.
26
Place pulp in a blender with artichoke hearts, chicken stock, cream, egg yolk, flour and salt.
27
Puree and set aside.
28
Steam carrots and onions in 2 tablespoons water, covered, until tender.
29
Add artichoke puree, cook, and stir until mixture is thickened and bubbly.
30
DO NOT BOIL.
31
Stir in crab the last minute and lemon juice.
32
Reheat and adjust seasonings.
33
ARTICHOKE CRAB MEAT BISQUE 2 large artichokes, trimmed and quartered
34
Water just to cover 2 tsp. fresh lemon juice
35
Cook artichokes in the water, lemon juice, and oil for 15-20 minutes or until tender (use knife to test).
36
Discard choke and scrape pulp from the leaves.
37
Place pulp in a blender with artichoke hearts, chicken stock, cream, egg yolk, flour and salt.
38
Puree and set aside.
39
Steam carrots and onions in 2 tablespoons water, covered, until tender.
40
Add artichoke puree, cook, and stir until mixture is thickened and bubbly.
41
DO NOT BOIL.
42
Stir in crab the last minute and lemon juice.
43
Reheat and adjust seasonings.
44
Combine first 5 ingredients in a Dutch oven and bring to a boil.
45
Reduce heat and simmer the milk mixture for 10 minutes, stirring occasionally.
46
Stir in the corn and bring to a boil.
47
Add the shrimp, and cook for 2 minutes or until shrimp are done.
48
Carbohydrate; 4g Dietary Fiber; 177mg Cholesterol; 492mg Sodium. Exchanges
49
Carbohydrates.
50
Serving Size: 4 Preparation Time:0:00
51
Amount Measure Ingredient -- Preparation Method
52
Celery leaves remove meat from cooked lobster tail and claws; chop meat and set aside.
53
Place lobster shell in a heavy-duty, zip-top plastic bag.
54
Coarsely crush shell, using a meat mallet or rolling pin.
55
Place crushells in a large saucepan; add water and next 3 ingredients. partially cover, and cook over medium-low heat 30 minutes.
56
Strain shell mixture through a sieve, reserving stock.
57
Discard shell pieces, cloves, and bay leaf.
58
Melt margarine in a large saucepancoated with cooking spray over medium heat.
59
Add onion and celery; saute 3 minutes.
60
Sprinkle onion mixture with flour; stir well, stirring constantly, 1 minute.
61
Gradually add reserved lobster stock, milk, tomato paste, salt, and red pepper, cook over medium heat, stirring occasionally, 1 additional minute.
62
Remove from heat, and stir in sherry.
63
Garnish with celery leaves,if desired.
64
Per Serving: 152 Calories (29% from Fat)
65
Fat: 4.9G (Saturated Fat:1.9G )
66
Protein: 11G Carbohydrate: 15.5G
67
Cholesterol: 37MG Sodium: 367MG
68
Bring a large stockpot of water to a rolling boil, add lobsters, and cook at a fast boil until done, about 10 minutes.
69
Transfer to a bowl of iced water to cool, then remove and reserve tail and claw meat for another use.
70
Do this messy job over a bowl to reserve drippings.
71
Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.
72
Melt butter and oil in a large stockpot over mediumhigh heat.
73
Cook onions, carrots, celery, and salt until golden, about 10 minutes.
74
Stir in crushed shells, white wine, and Madeira.
75
Turn heat to high and cook until liquid is reduced by half.
76
Add clam juice and tomato juice.
77
Bring to a boil and carefully skim and discard foam that rises to surface.
78
Add remaining ingredients and cook at a simmer, uncovered, 1 hour 15 minutes.
79
Strain through a fine sieve and refrigerate up to 2 days or freeze indefinitely.
80
Melt butter in a large stockpot over mediumhigh heat.
81
Saute shallots until golden, about 3 minutes.
82
Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
83
Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning.
84
Cook over high heat until liquid is reduced by half.
85
Add lobster stock and return to a boil.
86
Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
87
Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
88
When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally.
89
Then whisk in beurre manie until dissolved.
90
Cook an additional 5 minutes over high heat, whisking occasionally.
91
Strain through a fine sieve, pressing with the back of a ladle to extract all juices.
92
Season with lemon juice, reserved brandy and Madeira, and Tabasco pepper sauce, and serve immediately.
93
Saut� onion in butter.
94
Add flour; cook and stir 1 minute.
95
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
96
Break crab into chunks; add to broth.
97
Heat thoroughly.
98
Garnish with parsley.
99
SWEET RED PEPPER AND CRAB BISQUE
100
Serve this soup with brunch or as a main course, with green salad and crusty bread.
101
You can make the bisque up to two days ahead; cover and refrigerate it after pureeing.
102
Melt butter in heavy medium saucepan over low heat.
103
Add onion, celery, bell pepper, and seasoning.
104
Cover; cook 10 minutes, stirring twice.
105
Add stock and potato; bring to a boil.
106
Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
107
Working in batches, puree soup in blender.
108
Return soup to saucepan.
109
Add half and half; bring to a simmer.
110
Mix in crab.
111
Season to taste.
112
Cover; let stand 1 minute.
113
Ladle into bowls.
114
Serving Size: 4 Preparation Time:0:00
115
Amount Measure Ingredient -- Preparation Method
116
Cheese spread
117
COOK and stir celery in butter in 2-quart saucepan on medium heat until tender.
118
ADD cream cheese and milk; stir on low heat until cream cheese is melted.
119
ADD process cheese spread, shrimp and wine; heat thoroughly, stirring occasionally. Sprinkle with dill weed.
120
Add milk; microwave 2 to 3 minutes, stirring after 2 minutes.
121
Stir in cream cheese; microwave 4 to 6 minutes or until cream cheese is melted, stirring every 2 minutes.
122
Stir in process cheese spread, shrimp and wine; microwave 2 to 3 minutes or until thoroughly heated.
123
Sprinkle with dill weed before serving.
124
VARIATION: Omit wine. Increase milk to 1-1/3 cups.
125
Clam Bisque (six to eight portions)
126
Ingredients 2 celery stalks 1 small onion
127
Add flour and paprika to form a roux (pasty consistency) and cook over low heat approximately 10 minutes.
128
Meanwhile, heat clam juice and clams together in a small pan and add to roux mixture.
129
Add hot milk or cream until a creamy consistency develops. Add seasonings to taste.
130
Mix and heat half and half, mushroom soup, asparagus and crabmeat. Add sherry a short time before serving. Serves 6 to 8.
131
Tabasco sauce and seasoning to taste
132
Blend margarine and flour.
133
Add onions; cook 10 minutes.
134
Add other ingredients and cook for 15 to 20 minutes.
135
Add parsley, cheese and green onions (last).
136
Combine all ingredients (except fish and sherry). Beat until blended well. Add fish and sherry. Heat thoroughly. Serves 8 to 10 people.
137
Blend together soups, cream, lobster and cayenne and bring to a simmering point.
138
When mixture is hot, stir in sherry.
139
Serve with a sprinkling of chives and Parmesan cheese croutons.
140
CORN AND CRAB BISQUE 12 large ears of corn, boiled 3 minutes, cool and remove kernels.
141
Set kernels aside and reserve water
142
4 cups of the water the corn was boiled in (for richer flavor, boil a few of the corn cobs in this water after the kernels have been removed)
143
In a large stockpot, melt the butter being careful not to burn it.
144
Add the corn, onions, bell pepper, celery, and garlic.
145
Saut� until the onions are translucent.
146
Add the flour and whisk forming a blond (white) roux.
147
Add the stock and corn water carefully with a ladle, about a cup at a time.
148
Keep stirring.
149
Bring to a slow boil.
150
Reduce to a simmer.
151
Cook uncovered for 30 minutes.
152
Add the cream and parsley, cook a couple of more minutes - stirring gently.
153
Add in the crabmeat and cook just a minute longer.
154
Season to taste with salt and pepper.
155
Melt butter.
156
Add flour and blend.
157
Add milk gradually.
158
Cook until thick.
159
Add seasonings and crab meat.
160
Heat tomato juice and sugar.
161
Add gradually into crab mixture.
162
Sprinkle chives on top of each serving.
163
Lobster may be used instead of crab meat.
164
Fresh chives or paprika, for garnish
165
Saute the celery and onion in the butter until tender.
166
Add the chicken stock, milk, cream, white pepper, and salt.
167
Bring to a simmer and thicken with the cornstarch dissolved in the water.
168
Return to a simmer for about 2 minutes.
169
Add the crabmeat, and turn off heat.
170
The heat of the soup will warm the crab.
171
Garnish with fresh chives or shake paprika throught a stencil onto the top of the soup for a pretty design.
172
From Glacier Bay Country Inn at Gustavus, Alaska
173
In a large saucepan or stock pot, saut� the celery, onion, and green pepper in the butter or margarine over medium heat until tender.
174
Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine.
175
Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste.
176
Add crab meat and stir.
177
When the crab is heated through, remove the bay leaves and serve warm.
178
Great with a salad and flavored biscuits.
179
You know someone who would love this recipe, right? Go ahead!
180
MMMMM----- Recipe via Meal-Master (tm) v8.06
181
Categories: Appetizers, Soups 1 cn Condensed cream of asparagus
182
Soup (10 3/4-ounce)
183
Soup (10 3/4-ounce)
184
Cartilage removed 1/3 c Dry sherry or milk
185
In a large saucepan combine the cream of asparagus soup, cream of mushroom soup, milk, and half-and-half or light cream.
186
Cook over medium heat just until boiling, stirring frequently.
187
Stir in the crabmeat and sherry or milk; heat through.
188
If desired, garnish with parsley.
189
Crab Bisque 1 1/2 cups fresh crabmeat
190
Melt 4 Tbsp butter in skillet.
191
Add the green pepper, onion, scallion, parsley, mushrooms, and saute until all veggies are soft. **about 5 minutes** In anotherlarge sauce pan, melt the remaining butter.
192
Add flour and stir well.
193
Add milk and cook until smooth and thick.
194
Add salt, pepper, and the veggie sauce from the skillet and the half and half.
195
Bring to a boil.
196
Reduce heat and stir.
197
Add the crabmeat and simmer uncovered for 5 minutes.
198
Just before serving, add sherry and stir.
199
Great w/ a tiny layer of chedder cheese on top or green tops from fresh chives--chopped
200
Peel and devein the shrimp and reserve the meat.
201
Stock: Combine the shrimp shells, white fish fillet, onion, carrots, celery, bay leaves, thyme, clam juice and white wine.
202
Bring to a boil.
203
Reduce heat and simmer until stock is reduced by half.
204
Add ice to replenish and reduce again.
205
Strain the stock through a fine sieve and reserve.
206
Steam the shrimp a few minutes and combine with cream in a food processor.
207
Blend until a smooth paste is achieved.
208
Reserve.
209
Cook, whisking occasionally, until roux is deep golden brown.
210
Blend with shrimp and cream mixture.
211
Combine the roux and stock together, stirring vigorously until a thick rich paste is formed.
212
Combine the milk, whipping cream, tomato juice and wine in top of double boiler (or in a large saucepot, stirring constantly).
213
Warm mixture to 160 degrees.
214
Add stock mixture, stirring well.
215
Cook until a creamy consistency is achieved.
216
Add crabmeat; season with salt, pepper to taste.
217
The soup is ready to serve after crabmeat is added and doesn't need to be reheated.
218
The lump blue crabmeat is already cooked.
219
Melt butter in a heavy 4-quart saucepan over medium heat.
220
Stir in flour to make a roux.
221
Slowly add milk until it is well blended.
222
Stirring constantly, add cheese and cook until mixture thickens.
223
Reduce heat and add seasonings, sherry, cream and parsley.
224
When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact.
225
Serve immediately in warm bowls and garnish with parsley.
226
The cook's preference here is a very dry, firm white wine such as a California Gewurztraminer or Sauvignon Blanc for this recipe.
227
Visit The Crab Place for even More Recipes
228
Combine the water, clam juice, wine, onion, celery, and garlic in a large soup pot.
229
Slowly bring to a boil.
230
Reduce the heat and simmer 30 minutes.
231
Strain and return the liquid to the pot.
232
Whisk in the cream and tomato paste.
233
Add the remaining ingredients.
234
Simmer for 25 minutes.
235
Serve warm.
236
Recipe By: ESSENCE OF EMERIL SHOW#EE2307
237
Serving Size: 4 Preparation Time:0:00
238
Amount Measure Ingredient -- Preparation Method
239
1 teaspoon liquid crab boil
240
In a large sauce pot, heat the olive oil.
241
When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute.
242
Season with Essence.
243
Add the stock, andbay leaves.
244
Season with salt and pepper.
245
Bring the mixture to a boil.
246
Whisk in the milk, cream, and crab boil.
247
Bring back to a boil, reduce to a simmer.
248
Simmer for 5 to 7 minutes.
249
Whisk in the roux, 1 tablespoon at a time.
250
Reduce the heat to low and continue to cook, whisking until the mixture thickens.
251
Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes.
252
Reseason if needed.
253
Ladle into a shallow bowl and garnish with chives.
254
Serving Size: 4 Preparation Time:0:00
255
Categories: Fish - Crab Soup, Stews, Bisque
256
Amount Measure Ingredient -- Preparation Method
257
4 tbsps chopped green pepper 1 scallion -- (including top),
258
Recipe By: FOOD IN A FLASH SHOW#2051
259
Serving Size: 1 Preparation Time:0:00
260
Amount Measure Ingredient -- Preparation Method
261
Saute shallots and scallions in butter over medium heat until softened.
262
About 2-3 minutes.
263
Blend in flour.
264
Cook 4 minutes.
265
Slowly stir in milk, half and half and cream.
266
Cook just until warm stir occasionally.
267
Stir in white pepper, mace, paprika and Tabasco.
268
Gently stir in crabmeat.
269
Heat, do not let boil, and serve hot.
270
Approximately 5-7 minutes.
271
Per serving: 2442 Calories; 181g Fat (66% calories from fat); 122g
272
Protein; 87g Carbohydrate; 956mg Cholesterol; 1857mg Sodium
273
Serving Size: 1 Preparation Time:0:00
274
Categories: Fish - Crab Soup, Stews, Bisque
275
Amount Measure Ingredient -- Preparation Method
276
SAUCE 1 red bell pepper
277
In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.
278
Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition.
279
Add basil, salt, pepper and hot sauce.
280
Must use fresh basil.
281
Gently stir in chopped artichoke hearts and crabmeat.
282
Top with Smoked Red Bell Pepper Sauce in the design of your choice.
283
Sauce: 1.
284
Take the pepper and place on charcoal grill or under oven broiler.
285
When skin is charred, place in a paper bag for approximately 10 minutes.
286
Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.
287
Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look.
288
Serving Size: 4 Preparation Time:0:00
289
Categories: Fish - Crab Soup, Stews, Bisque
290
Amount Measure Ingredient -- Preparation Method
291
Remove all the crab meat from the shells and set it aside.
292
Put half of the shells into a large pot with 4 quarts of water over high heat.
293
Add onion and 1 stalk of chopped celery, then bring mixture to a boil.
294
Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock.
295
Discard the shells, onion and celery, keeping only the stock.
296
If you don't have enough stock, add enough water to make 3 quarts.
297
Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
298
Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
299
Add the remaining crab and simmer for another hour until the soup is very thick.
300
Serving Size: 4 Preparation Time:0:00
301
Categories: Fish - Crab Soup, Stews, Bisque
302
Amount Measure Ingredient -- Preparation Method
303
Skin and seed the tomatoes, reserving any juice.
304
Chop the tomato pulp and hold aside with the juice.
305
Melt the butter in a heavy saucepan and blend in the flour.
306
Cook for 3 minutes to make a roux; do not let this get any darker than a pale, buttery color.
307
Fold in the green onions and stir while cooking for about 2 minutes or until the green onions are softened but not yet beginning to brown. slowly whisk in the hot chicken or shellfish stock so that there are no lumps - bring to a boil.
308
Add the half & half and the reserved tomato with juice.
309
Bring the soup to a boil and turn down to a low simmer.
310
Season to taste with salt and white pepper and add the cayenne.
311
Simmer, uncovered for 20 minutes.
312
Carefully fold in the crabmeat without allowing it to break up too much.
313
Adjust seasongs to taste.
314
Heat for just a minute more, only as it takes the crabmeat to become well heated.
315
Tomato Bisque With Crabmeat And Fresh Basil Chiffonade
316
Recipe By: Magnolia's Restaurant, Charleston, SC
317
Serving Size: 8 Preparation Time:0:00
318
Amount Measure Ingredient -- Preparation Method
319
Heat olive oil in large heavy saucepan.
320
Add onions and garlic; cook 5 minutes or until transparent.
321
Add flour, whisk over low heat 3 to 5 minutes.
322
Do not brown.
323
Whisk in chicken broth, removing all lumps.
324
Add 1/2 cup fresh basil.
325
Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes.
326
Whisk in tomato sauce, tomato juice and reserved chopped tomatoes.
327
Simmer 10 minutes.
328
With large spoon, skim froth from top as it forms.
329
Whisk in cream; heat to a simmer.
330
Skim again, if necessary.
331
Add sugar and season with salt and white pepper.
332
Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired.
333
Melt butter in a heavy 4-quart saucepan over medium heat.
334
Stir in flour to make a roux.
335
Slowly add milk until it is well blended.
336
Stirring constantly, add cheese and cook until mixture thickens.
337
Reduce heat and add seasonings, sherry, cream and parsley.
338
When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact.
339
Serve immediately in warm bowls and garnish with parsley.
340
The cook's preference here is a very dry, firm white wine such as a California Gewurztraminer or Sauvignon Blanc for this recipe.
341
Visit The Crab Place for even More Recipes
342
From Elizabeth on 37th, one of Savannah's most popular restaurants.
343
Melt butter over low heat in saucepan.
344
Add minced onion, celery and carrot and cover, sweat until tender, about 5 minutes.
345
Whisk in flour and cook 2 minutes.
346
Whisk in milk and broth.
347
Bring to a boil, whisking occasionally.
348
Add seasonings, cream, sherry and crab.
349
Serve immediately.
350
CRAB BISQUE WITH SWEET RED BELL PEPPER
351
Heat oil in heavy large pot over medium heat.
352
Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saut� until vegetables are tender, about 12 minutes.
353
Stir in tarragon and cayenne.
354
Mix in tomatoes with juices, clam juice and wine.
355
Bring to boil.
356
Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
357
Add cream and simmer 20 minutes longer.
358
Stir in crabmeat.
359
Cook until crab is heated through, about 5 minutes.
360
Season with salt and pepper.
361
Sprinkle with remaining 1/4 cup chopped green onions and serve.
362
Serving Size: 0 Preparation Time:0:00
363
Amount Measure Ingredient -- Preparation Method
364
Simmer soups with milk. Stir in cooking sherry and add drained crabmeat. Heat and serve. Delicious served with toasted English muffins.
365
"Easy Does It Cookbook A Five Or Less Ingredient Cookbook"
366
"� 1992 Cookbook Publishers, Inc."
367
Cholesterol; 3696mg Sodium. Exchanges: 4 Grain(Starch); 6 1/2 Lean Meat; 1
368
Non-Fat Milk; 3 1/2 Fat.
369
Nutr. Assoc.: 0 0 0 0 0
370
One-half 10-ounce package frozen tiny green peas, thawed
371
One 8-ounce can condensed tomato soup
372
Place the peas in a food processor or blender container and process until smooth.
373
In a large saucepan over medium heat combine the pureed peas, stock or water and tomato soup.
374
Cook for 15 minutes, stirring often.
375
Add the onion,evaporated skim milk and seasonings.
376
Reduce the heat and simmer for 15 minutes, stirring often.
377
Add the crabmeat; simmer for 3 minutes and serve hot.
378
Rinse the boiled crawfish with lukewarm water.
379
Peel all of the crawfish and reserve the tail meat and the shells separately.
380
Put all the shells (in batches, obviously) into a food processor and beat them up a little--enough to break the claws, but not so much to turn the whole mass into crumbs.
381
In an eight-quart (or larger) saucepan, heat the butter over medium heat.
382
Add the onions, garlic, celery, and bell pepper.
383
Saute until the onions are clear.
384
Add the crawfish shells and wine, and bring to a boil.
385
When most of the liquid has evaporated, carefully pour the brandy over the shells.
386
If you know what you're doing and have fire-safety apparatus, flame it--but that step is not necessary.
387
Bring the liquid to a light boil and let the alcohol evaporate about three minutes.
388
Add the lemon.
389
Top off the pot with water.
390
Bring it to a boil, then lower to a simmer for an hour and a half, spooning out the scum from the top of the pot as you go.
391
Strain the stock into another saucepan and discard the solids.
392
Simmer until reduced to one gallon.
393
Strain through cheesecloth or a fine sieve. (At this point, the stock can be refrigerated for up to three days or frozen for later use.)
394
In a large saucepan over medium-low heat, make a dark roux with the flour and butter, stirring constantly to avoid burning.
395
When the roux is the color of chocolate, stir it into the crawfish stock with a wire whisk until completely blended.
396
Add parsley and green onions.
397
Reserve three large crawfish tails per person, and chop the rest of the tail meat coarsely.
398
Add this to the soup and return to a simmer for five minutes.
399
Add salt and hot sauce to taste.
400
Place the whole crawfish tails in soup plates, and ladle the bisque over them. Add crawfish boulettes (optional) to the bisque at the table.
401
Serves six to eight.
402
Add the crayfish, bay leaf, thyme, and saute until the crayfish is cooked.
403
Add the tomato paste and mix well.
404
Add the cognac and wine.
405
Simmer until reduced by half.
406
Remove the cooked crayfish and set aside to serve as garnish.
407
Add the cream of vegetables soup and water to the pot.
408
Simmer for 10-15 minutes.
409
Strain through a chinois or strainer, return to pot and heat until simmering.
410
Add cream and season to taste with salt and pepper.
411
Garnish with the cooked crayfish. Serve hot with toasted bread.
412
Serves: 4 - 6
413
Saut� onion in butter.
414
Add flour; cook and stir 1 minute.
415
Gradually stir in chicken broth and Half-and-Half; cook and stir 5 minutes.
416
Break crab into chunks; add to broth.
417
Salt to taste. Heat thoroughly. Garnish with parsley.
418
Use your favorite crab for this dish and finish soup with a great sherry.
419
Beverage suggestions: Champagne - Blanc de Blanc, Chenin Blanc
420
Combine clam chowder and celery soup in a saucepan.
421
Add and break up tomatoes.
422
Remove skin and bones from salmon, if desired and break up into large pieces.
423
Add to pan.
424
Stir in milk and salt.
425
Cook over medium heat, stirring occassionally, until heated through.
426
Do not boil.
427
Combine milk, potatoes, Cajun seasoning, garlic powder, salt, pepper, & sugar in a large pan.
428
Cook over medium heat for 10 minutes, stirring to keep from sticking.
429
Add corn & hot sauce & bring to a boil.
430
Stir in shrimp & cook for 2 minutes more.
431
Serving Size: 8 Preparation Time:0:00
432
Amount Measure Ingredient -- Preparation Method
433
Melt 1/4 cup butter in a large saucepan.
434
Add the carrots, celery and onions and cook until soft, about 10 minutes.
435
Add sections from 2 lobsters to pan and saute until shells turn red.
436
Remove pieces from pan when cool enough and remove meat from tails and claws and reserve it.
437
Chop shells into smaller pieces and add to pan.
438
Add 1/4 cup cognac and ignite.
439
Then add the white wine, water, garlic, tarragon and bay leaf.
440
Crush the drained tomatoes with hands and add to pot.
441
Season with salt and pepper.
442
Simmer over low heat for 45 minutes, but do not allow liquid to boil.
443
Remove as many pieces of shell as possible.
444
Put soup through food mill and return milled broth to pan.
445
Add the reserved lobster meat and 1/3 cup long- grain white rice.
446
Simmer over low heat another 45 minutes, or until reduced to 2 cups.
447
Pulse shells in a food processor until finely chopped.
448
Melt 1/2 cup butter in a saute pan, add chopped shells and saute 5 minutes.
449
Strain, reserving butter and discarding shells.
450
Transfer reduced lobster-rice mixture to blender and puree.
451
Strain the puree through a sieve over a mixing bowl and return broth to pot.
452
Add the lobster butter and stir well.
453
Add 1 tablespoon of cognac and heat for 5 to 7 minutes. Add the light cream and milk. Heat through, but do not boil.
454
This recipe yields 8 servings.
455
In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.
456
Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition.
457
Add basil, salt, pepper and hot sauce.
458
Must use fresh basil.
459
Gently stir in chopped artichoke hearts and crabmeat.
460
Top with Smoked Red Bell Pepper Sauce in the design of your choice.
461
Sauce: Take the pepper and place on charcoal grill or under oven broiler.
462
When skin is charred, place in a paper bag for approximately 10 minutes.
463
Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.
464
Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look.
465
In a large saucepan combine seafood and celery leaves, and cook over low heat for 5 to 6 minutes.
466
Mix tapioca and broth thoroughly and let stand for 5 minutes. remove seafood from liquid and set aside.
467
Add tapioca mixture to seafood liquid and bring to a boil over medium heat stirring frequently.
468
Combine egg yolks and cream well and gradually add to broth stirring constantly.
469
Cook, stirring for 3 minutes.
470
When ready to serve, add butter, salt and pepper to taste.
471
Heat thoroughly but do not boil.
472
Serve immediately.
473
Sprinkle chopped green onions on top of each serving for garnish.
474
Seafood Bisque 1 lg. yellow onion, finely chopped
475
Combine onion, celery, and broth in saucepan and bring to a boil and simmer, covered, for 5 minutes or until vegetables are tender.
476
Stir in milk.
477
Whisk together half & half cream, flour, salt, mace, and pepper and stir this into the saucepan.
478
Cook over moderate heat, stirring constantly, for 10 minutes or until thickened and bubbly (do not boil.) Stir in seafood and sherry and cook uncovered for 5 minutes or until heated through.
479
Double the recipe if you want to serve 8.
480
Sunset 12/98
481
PREP AND COOK TIME: About 11/4 hours
482
NOTES: Up to 1 day ahead, make soup, cool, cover, and chill.
483
To reheat, stir often over medium heat.
484
Set aside 8 cooked shrimp for garnish.
485
About 5 cups fat-skimmed chicken broth 1 onion (1/2 lb.), quartered
486
4 stalks celery (3/4 lb. total), cut into chunks 1 carrot (3 oz.), peeled and cut into chunks 2 dried bay leaves
487
Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.
488
In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns.
489
Bring to a boil over high heat, cover, and simmer for 30 minutes.
490
Pour broth through a strainer into a 2-quart glass measure or bowl.
491
If needed, add more broth to make 5 cups.
492
Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.
493
Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.
494
Melt butter in 3 qt saucepan over low heat.
495
Cook onion in butter, stirring occasionally til tender.
496
Stir in flour, parsley, salt and peper.
497
Cook stirring constantly, til mixture is bubbly.
498
Remove from heat.
499
Stir in milk and water. heat to boiling, stirring constantly. Boil and stir for 1 min.
500
Stir in crabmeat. heat to boiling. Reduce heat. Cook about 3 min, stirring frequently til hot.
501
Combine 1/2 cup clam broth, 1 cup tomato juice, the seafood and dill in blender and whirl until mixed.
502
Then pour into large bowl and mix other ingredients, stirring in creams last.
503
Chill 1 hour and garnish with whole shrimp and lemon slices.
504
1 Cut avocados in half. Discard pits. Spoon meat into a small bowl.
505
2 Chop cooked shrimp.
506
3 In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion.
507
Heat slowly to boiling, stirring frequently.
508
Add chopped shrimp, along with salt and pepper.
509
Heat through, but do not boil.
510
Remove from heat. Adjust seasonings to taste. May be served hot or cold.
511
In a heavy saucepan, saute carrots and onion in butter until tender.
512
Add thyme, bay leaf, and parsley and continue cooking until carrots and onion are light brown.
513
Cut lobster into 8 to 10 pieces.
514
Remove stomach and rinse lobster.
515
Add to vegetables and saute until shells begin to turn red and meat is firm.
516
Add sherry and white wine.
517
Reduce heat and simmer for 10 minutes.
518
Remove lobster and clean meat from shells.
519
Set meat aside and return shells to pot.
520
In a separate pot, cook rice in fish stock with salt for 20 minutes.
521
After 20 minutes, add fish stock and rice to vegetables and lobster shells and simmer for 45 minutes.
522
Remove shells from pot and strain broth through a fine sieve.
523
Discard bay leaf.
524
Press rice and vegetables through sieve and discard any remains left in sieve.
525
Add heavy cream to broth and simmer 3 to 5 minutes.
526
Dice reserved lobster meat and season with cayenne pepper and chervil.
527
Add to bisque last.
528
Serve immediately.
529
Roux: 1/4 cup butter and 1/4 flour
530
1 cup hot cream (do not boil!)
531
Saute celery, parsley, carrots and onion in olive oil until the onion is clear.
532
Place ingredients, together with stock, in a 4-quart stock pot.
533
Tie the bay leaf and peppercorns in a small cheesecloth bag and add to pot.
534
Simmer the stock, covered, for 1/2 hour.
535
In the meantime, warm the milk in a pot.
536
Cook just until the roux begins to turn a very light color.
537
Add warm milk to roux slowly, blending with a wire whip.
538
Continue stirring over medium heat until the mixture becomes very thick.
539
Add the cayenne pepper and set aside.
540
Remove the bag of spices from the stock and puree the vegetables in a a food processor or blender, reserving the stock.
541
Return the pureed vegetables and stock to the pot and add the thickened milk mixture.
542
Bring entire contents to a simmer and add salt and pepper to taste.
543
Stir in lobster, the hot cream and the sherry.
544
Serve immediately.
545
Serving Size: 6 Preparation Time:0:00
546
Amount Measure Ingredient -- Preparation Method
547
Remove the meat from boiled lobsters.
548
Dice the body meat and mince the tail and claw meat.
549
Reserve it.
550
Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns.
551
Simmer these ingredients for 30 minutes.
552
Strain the stock.
553
If there is coral roe, force it through a fine sieve.
554
Combine it with soft butter, blend in the flour.
555
Gradually pour into a mixture of the heated milk and nutmeg.
556
When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 minutes.
557
Turn off the heat, Stir in the cream and season to taste.
558
Serve at once with minced parsley and paprika.
559
Shared by: Pat Stockett Courtesy of Fred Peters.
560
Combine first 5 ingredients in saucepan. =
561
Heat thoroughly, stir occasionally.
562
Add crab meat, shrimp, and sherry.
563
Heat thoroughly and sprinkle with paprika, from A Taste of the Sea...(Is it getting boring?!)
564
Bring a large pan of well-salted water to the noil, drop in the crabs then bring back to the boil and cook for 2 min. Strain and let the crabs cool a little, then chop with a large knife.
565
Melt the butter in a heavy-based pan and add the chopped onion, carrot, celery and the bay leaf.
566
Cook without browning.
567
Stir once or twice then add the crab.
568
Stir and add the cognac.
569
Allow to boil off then add the tomatoes, tomato puree, wine, tarragon and stock.
570
Bring to the boil and simmer for 30 min.
571
Remove the tough claw shells from the soup before liquidizing in a liquidizer or food processor in two or three batches.
572
Avoid producing pureed shell.
573
Strain the soup through a conical strainer pushing as much liquid through as you can with the back of a ladle to extract all the juices.
574
Then, pass the soup through a fine strainer before returning to the heat.
575
Bring to the boil, add the cream then season with cayenne, lemon juice, salt and black pepper.
576
Reduce the volume by simmering if you want an even more concentrated flavour.
577
Serving Size: 2 Preparation Time:0:00
578
Amount Measure Ingredient -- Preparation Method
579
Cook rice in 2 cups water until very soft.
580
Do not drain.
581
Whirl in blender using some of remaining 2 cups water if necessary.
582
Put rice and water in cooker.
583
Whirl oysters with their liquid and add to cooker with remaining ingredients (Be carefull not to let shell get into blender as it is very damaging to blades.).
584
Cover and cook on high 1 hour.
585
Turn to low and cook about 3 hours longer stirring once or twice.
586
Remove bay leaf and stir well before serving.
587
Serving Size: 1 Preparation Time:0:00
588
Amount Measure Ingredient -- Preparation Method
589
Peel, head, shell and devein shrimp, reserving shells and heads.
590
Add all reserved scraps (shrimp and vegetables) to 1/2 gallon cold water and bring to a slow boil over medium-high heat.
591
Simmer for 20 minutes; strain and reserve liquid.
592
Finely mince shrimp, onion, celery, green pepper and garlic.
593
Melt butter in 4-quart soup then add minced vegetables (except green onions) and shrimp.
594
Saute until shrimp are pink.
595
Add flour, reduce heat and stir for about 5 minutes Add reserved shrimp stock and remaining ingredients, except green onion and half and half.
596
Cook over medium heat 30 minutes, then add green onions and half and half.
597
Adjust seasoning and change consistency with more half and half if desired.
598
In a large saucepan, saute the celery, onion, and garlic in the butter, for about 5 minutes.
599
Stir in the drained oysters, the milk, the cream, the salt and pepper - heat just until small bubbles appear around the ediges (DO NOT ALLOW TO BOIL, OR IT WILL SEPARATE).
600
Stir in a bit of parsley (really just for color - don't add too much!) and sherry.
601
Serve immediately.
602
Melt butter in a heavy 4-quart saucepan over medium heat.
603
Stir in flour to make a roux.
604
Slowly add milk until it is well blended.
605
Stirring constantly, add cheese and cook until mixture thickens.
606
Reduce heat and add seasonings, sherry, cream and parsley.
607
When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact.
608
Serve immediately in warm bowls and garnish with parsley.
609
The cook's preference here is a very dry, firm white wine such as a California Gewurztraminer or Sauvignon Blanc for this recipe.
610
Visit The Crab Place for even More Recipes
611
In a large saucepan, cook mushrooms and onions in margarine until tender.
612
Add broth, pumpkin, milk, pepper, salt and cinnamon.
613
Heat through but do not boil.
614
Stir in thawed concentrate; heat but do not boil.
615
Garnish with roasted pumpkin seeds.
616
Calories.....253.....Carbs.....44 g.....Fat...3 g.....Chol.....3 mg.....Fiber.....4 g.....
617
The Nautilus House of Cape Cod
618
Paprika or nutmeg for garnish
619
Bring the cups of chicken stock to a boil.
620
Add potatoes, onions, bay leaf, thyme, garlic, salt, and pepper.
621
Simmer until vegetables are barely tender (about 15 minutes).
622
Add half of all seafood and cook for 5 additional minutes or more until seafood is cooked through.
623
Remove bay leaf.
624
Place mixture, a little at a time, in blender and puree.
625
Place pureed soup mixture into kettle.
626
Add remaining seafood and cook until seafood is done.
627
Stir in egg yolks, which have been blended with heavy cream.
628
Cook for 2 minutes while stirring, then turn heat off.
629
Add white wine according to taste.
630
Return to heat for several minutes.
631
Serve either hot or cold with paprika or nutmeg garnish.
632
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
633
This was posted to the Round the World by Food list
634
Black fresh ground pepper to taste
635
Chopped fresh chives or parsley for garnish
636
Chop the oysters into small pieces and combine them with the liquor in a small saucepan.
637
Bring to a boil over moderate heat and remove from the flame.
638
Set aside.
639
Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat.
640
Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid.
641
In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux.
642
Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly.
643
Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through.
644
Pour into serving bowls and garnish with chives or parsley.
645
Chateau d' Artigny 1 qt Oysters
646
Cut thin edges from whole oysters; reserve.
647
Chop oysters; place in a deep kettle with oyster liquor.
648
Add chicken stock, bread crumbs, onion, celery, and bouquet garni.
649
Bring to a boil; reduce heat and simmer 30 minutes.
650
Strain entire stock into a kettle; add reserved trimmings from oysters.
651
Season to taste with salt, white pepper, and nutmeg.
652
Heat, but do not boil.
653
Add scaled milk, butter, and sherry; heat.
654
Combine celery, carrots, onion, chicken broth, butter and wild rice in a saucepan and simmer until vegetables are tender (about 40 minutes).
655
Add cream, oysters, salt and pepper and hot sauce and continue cooking until oysters start to curl around the edges.
656
Serve immediately.
657
Oyster bisque is a traditional favorite in this part of Virginia.
658
Place cooked spinach in a food processor and chop.
659
In a skillet melt 1/4 cup butter and saute onion and garlic; add oysters and cook until ends start to curl.
660
Place mixture in food processor and chop.
661
Melt 1/4 cup butter in saucepan and add chicken bouillon, cream and flour and cook for several minutes stirring constantly.
662
Add spinach and oyster mixture and continue cooking.
663
Add sherry and salt and pepper to taste and serve.
664
You may serve this chilled also.
665
Boil crawfish in a large pot of water.
666
Drain & cool until crawfish can be handled easily, remove tail & save shells.
667
Refrigerate tail meat.
668
Heat oil in large sauce pan or Dutch oven.
669
Add crawfish shells, paprika & cayenne.
670
Saut� 5 minutes.
671
Add water & bring to boil.
672
Reduce heat & simmer 30 minutes.
673
Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.
674
Return to heat and add onion, bell pepper, tomato paste, cream & tomato.
675
Simmer 1 hour, stirring frequently.
676
Add brandy and crawfish tail meat.
677
Simmer 10 minutes.
678
Serve hot.
679
Servings: 8
680
1 cup light cream croutons, for garnish freshly grated nutmeg, for garnish
681
Bring water and Old Bay to a boil in a large Dutch oven; add shrimp and return to a boil.
682
Reduce heat and simmer 3 minutes.
683
Drain well; discard liquid.
684
Rinse shrimp with cold water.
685
Peel and devein.
686
Chill until needed.
687
Melt 4 tablespoons of the butter in a large saucepan.
688
Saute the green onion and onion until soft and golden.
689
Add the pumpkin, chicken stock, salt and reserved shrimp.
690
Bring to a boil, stirring, then simmer 10 minutes.
691
Blend in small batches in a food processor or blender until smooth.
692
Return soup to the pan.
693
Knead the flour with 2 tablespoons of butter and gradually add to the soup while beating with a whisk.
694
Bring the soup to a boil, whisking until it thickens.
695
Correct the seasoning, then add the light cream and remaining tablespoon of butter.
696
Garnish with freshly grated nutmeg and croutons.
697
In oil, saute onion and garlic until soft.
698
Add flour and lightly brown.
699
Add remaining ingredients, except shrimp.
700
Stir until thick.
701
Add shrimp.
702
Serve with baguette.
703
Serving Size: 6 Preparation Time:0:00
704
Amount Measure Ingredient -- Preparation Method
705
1 cup cream or additional milk salt and freshly ground pepper dash freshly grated nutmeg chopped fresh parsley or chives -- for garnish
706
Chop the shrimp in a food processor until in very small pieces.
707
Heat the butter and onion in a 2 quart saucepan just until the onion becomes transparent.
708
Add the shrimp and cook over medium heat, stirring constantly, until the shrimp has changed color.
709
Add the milk, cream, salt and pepper, and nutmeg and simmer over medium heat until the soup almost boils.
710
Don't allow it to boil.
711
Serve immediately with parsley or chives sprinkled on top.
712
Serving Size: 6 Preparation Time:1:00
713
Amount Measure Ingredient -- Preparation Method
714
Boil crawfish in a large pot of water.
715
Drain & cool until crawfish can be handled easily, remove tail & save shells.
716
Refriderate tail meat.
717
Heat oil in large sauce pan or Dutch oven.
718
Add crawfish shells, paprika & cayenne.
719
Saute 5 minutes.
720
Add water & bring to boil.
721
Reduce heat & simmer 30 minutes.
722
Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.
723
Return to heat and add onion, bell pepper, tomato paste, cream & tomato.
724
Simmer 1 hour, stirring frequently.
725
Add brandy and crawfish tail meat.
726
Simmer 10 minutes.
727
Serve hot.
728
Serving Size: 1 Preparation Time:0:00
729
Amount Measure Ingredient -- Preparation Method
730
Cut the body and tail section fo the lobster into pieces.
731
Crack the claws.
732
Peel and dice the carrot.
733
Peela nd chop the onion very fine.
734
Heat 2 tablespoons of the butter in a skillet and saute the vegetables a golden brown.
735
Remove from the pan and set aside. add the parsley and bay leaf and sprinkle a pinch of thyme over the vegetables.
736
Melt 2 tablespoons butter in the same skillet.
737
Arrange the lobster pieces in the skillet.
738
Cook the lobster, shaking the pan once or twice, until it reddens.
739
Spoon 1/4 cup of brandy over the lobster pieces and set afflame.
740
Stir in the wine and Fish stock and allow the lobster to simmer, covered, for about 20 minutes.
741
Remove from heat and set aside.
742
REmove the lobster from the shells, dice the meat, and sprinkle with the sherry.
743
Reserve the shells.
744
Bring the milk and water to a boil.
745
When the mixture turns golden, stir in the hot milk and water mixture, and continue to stir until the mixture thickens.
746
Put the most tender parts of the lobster shell through a grinder.
747
Add the ground shell and the other pieces of shell to the cream soup, along with the sauteed vegetables and Fish stock and wine liquid.
748
Cover and simmer over low heat, stirring frequently, for 1 1/2 hours.
749
Remove any scum that rises to the surface.
750
Remove the soup from the stove and press through a fine sieve, discarding the vegetables and shells.
751
Add more milk if the mixture is not creamy enough.
752
Return to low heat and stir in the heavy cream.
753
Adjust the seasonings.
754
Stir in 2 tablespoons brandy along with the diced lobster meat just before serving.

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