A bisque is a rich, creamy soup made with shellfish- particularly, bisque is typically made with the pur�ed meat of shellfishes, consisting of lobster, shrimp, crayfish or crab or chicken. A bisque is typically a shellfish soup thickened up with prepared rice.
Modern bisques are commonly thickened with roux. Furthermore, although a classic bisque is made just with shellfish, some thick soups made with veggies, poultry or meat are in some cases described as bisques.
Original recipe makes 6 servings
Ingredients :
� 1 tablespoon olive oil
� 1 cup diced onion
� 1/2 cup diced celery
� 1 pinch salt
� 3 cloves garlic, sliced
� 1 (32 ounce) container chicken broth, or more as required
� 1 (28 ounce) can crushed San Marzano tomatoes
� 1/2 teaspoon paprika
� 1 pinch newly ground black pepper, or to taste
� 1 pinch cayenne pepper, or to taste
� 3 tablespoons raw jasmine rice
� 1 teaspoon white sugar, or to taste
� 1/2 cup heavy light whipping cream
� salt and newly ground black pepper to taste
� 2 tablespoons very finely sliced fresh basil leaves, divided
� 2 tablespoons heavy light whipping cream, divided
Preparation 10 mins
Cook 50 mins
Ready in 1 hr
Directions:
1. Heat olive oil in a big pot over medium heat; cook and stir onion and celery with a pinch of salt till onion is clear, 5 to 8 minutes.
2. Stir in garlic and cook up until great smelling, about 1 minute.
3. Pour chicken broth and tomatoes into onion mix.
4. Give a simmer and period with paprika, black pepper, and cayenne pepper.
5. Turn heat to low and stir rice into soup; skim foam sometimes and simmer up until rice and veggies are very tender, 35 to 45 minutes.
6. Add sugar.
7. Mix soup with an immersion mixer in the pot up until smooth.
8. Blend 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar.
9. If soup is too thick, bring in more broth; if soup is too thin, cook, stirring frequently, up until decreased and a little thickened, about 10 minutes.
10. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon sliced basil.
Original recipe makes 6 servings
Ingredients :
� 1 tablespoon olive oil
� 1 cup diced onion
� 1/2 cup diced celery
� 1 pinch salt
� 3 cloves garlic, sliced
� 1 (32 ounce) container chicken broth, or more as required
� 1 (28 ounce) can crushed San Marzano tomatoes
� 1/2 teaspoon paprika
� 1 pinch newly ground black pepper, or to taste
� 1 pinch cayenne pepper, or to taste
� 3 tablespoons raw jasmine rice
� 1 teaspoon white sugar, or to taste
� 1/2 cup heavy light whipping cream
� salt and newly ground black pepper to taste
� 2 tablespoons very finely sliced fresh basil leaves, divided
� 2 tablespoons heavy light whipping cream, divided
Preparation 10 mins
Cook 50 mins
Ready in 1 hr
Directions:
1. Heat olive oil in a big pot over medium heat; cook and stir onion and celery with a pinch of salt till onion is clear, 5 to 8 minutes.
2. Stir in garlic and cook up until great smelling, about 1 minute.
3. Pour chicken broth and tomatoes into onion mix.
4. Give a simmer and period with paprika, black pepper, and cayenne pepper.
5. Turn heat to low and stir rice into soup; skim foam sometimes and simmer up until rice and veggies are very tender, 35 to 45 minutes.
6. Add sugar.
7. Mix soup with an immersion mixer in the pot up until smooth.
8. Blend 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar.
9. If soup is too thick, bring in more broth; if soup is too thin, cook, stirring frequently, up until decreased and a little thickened, about 10 minutes.
10. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon sliced basil.
