The Soup Sloth: Seafood Bisque with CreamJanuary 25, 2019
Most of the time, we associate a Seafood Bisque with fancy bistros or posh restaurants. Today, we’ll teach you how to recreate this French-inspired soup in the comfort of your own home. This way, you can enjoy it in bed or on the couch while watching the latest Suits episode (or a rerun of Breaking Bad). You don’t even have to dress up.
Seafood Bisque is a smooth and creamy soup that’s known for its strong flavors. The bisque’s base is made from the strained broth of various crustaceans such as crayfish, crabs, lobsters, prawns, and shrimp. Most of the time, even the shrimp’s shells are puréed and added to the broth to give the bisque more richness and a thicker consistency.
The blending and straining of a traditional bisque is a critical step. Doing it well is necessary to avoid that grainy texture that puts off diners. You never want anyone to think there’s sand mixed in with your seafood soup.
￼For this recipe, we used Knorr Fish and Chicken Broth Cubes. Surprised? Don’t be. The Knorr Chicken Cube imparts a stronger and more savory flavor to the soup, balancing out the seafood taste of the Knorr Fish Cube. Following the traditional method, we also blended the shells from a bunch of jumbo prawns, and added them to the bisque. We finished the dish with some chilled cream on top, its plain, milky flavor serves to wipe away any fishy aftertaste from your palate. Bon appétit!
Seafood Bisque with Cream
Total Time: 40 minutes / Yield: 3 servings
- 6 jumbo prawns, peeled. Reserve the shells 1/4 cup butter
- 1/4 cup chopped white onion
- 1/4 cup chopped carrots
- 1/4 cup chopped celery 1 bay leaf
- 1/4 cup white wine
- 3 cups water
- 3 tbsp tomato paste
- 1/2 cup cream
- 1 Knorr Fish cube
- 1 Knorr Chicken cube
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
- 1/4 cup chilled cream, for garnish
- Tarragon, for garnish
- In a pot, melt the butter. Sauté onions, carrots, and celery until soft in the same pan.
- Add the prawn shells and prawn heads, and sauté for 2-3 minutes more.
- Add in the bay leaf and the white wine. Wait for the wine to evaporate, and then add water, tomato paste, and the Knorr Chicken and Fish Cubes. Wait for it to boil.
- Once it starts to bubble, add the prawns and cook for 3-4 minutes or until they’re pink and cooked through. Fish out the prawns and set aside.
- Add the cream and turn off the fire.
- Transfer the mixture to a blender and purée everything until smooth.
- Pass the soup through a fine strainer, and into a bowl. Set aside.
- In the same pot, melt butter and flour. Gradually pour in the strained bisque, and whisk continuously until it thickens and boils. Season with salt and pepper to taste.
- Turn the off the fire, and transfer the bisque to serving bowls. Garnish with prawns, a dollop of cream, and tarragon.