Tuesday, July 9, 2013

Soup in a Bread Bowl: Shrimp Bisque

Rich-tasting seafood soup that is actually very light and perfect for the cold weather. As for the bread bowl, save yourself the trouble of making and just buy it (French Baker Php36-39?).

The best part here is eating the bread stuffing with butter! yum!

Here's how to make the soup:

A light but rich tasting soup made of shrimp, carrots, peas and corn

1. Saute the following in a soup pot in order giving each ingredient time to cook:
  • Chopped onions
  • Diced carrots
  • Peas
  • Shrimp
  • Corn kernels
Season with salt & pepper

2. Pour in water and add 1/2 of a chicken bouillon cube to taste (adjust accordingly depending how much soup you are making)

3. Let simmer for a short time and allow to cool a bit, before blenderizing (careful with the blender make sure the cap is tight to avoid flying soup).

4. Ladle soup (warm NOT hot otherwise it will make the bread very soggy) onto the bread bowl (take out the stuffing to create a bowl out of the bread). Top with crab sticks and parsley.

Note: There are many ways to remix the soup. You can add cream or milk to make it rich, or use potatoes instead of carrots to thicken it up, and also add flour to extend the starchiness of the soup.

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