Sunday, January 25, 2015

Seafood Bisque

This is a family favorite, served each Christmas Eve at my cousin's open house. When I asked for the recipe, I was shocked to find out it was dressed up canned soup.  It was also popular at our church's annual soup  ssale and when I asked for the recipe, I got the same story.So the search began for seafood bisque from scratch.  I am not sure where I got the basic recipe, but I did make enough changes in the seasonings to suit our family and to call this recipe my own.

·       6 tablespoons butter
·       4 tablespoons chopped green onion (or minced onion since I never remember to buy the green onions!)
·       4 tablespoons minced celery
·       6 tablespoons flour
·       5 cups milk
·       3/4 teaspoon pepper
·       1 tsp. granulated onion
·       ½ tsp granulated garlic
·       ½ tsp  Old Bay seasoning
·       ½ tsp ground thyme
·       4 tablespoons tomato paste
·       2 cups (1 pint) heavy whipping cream
·       16 ounces crab meat
·       16 ounces small cooked shrimp or other seafood
·       4 tablespoon sherry (rice vinegar)

Scott added a bit of cayenne and Tabasco Sauce to his bowl of soup.
Preparation: Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add seasonings, tomato paste and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.

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