August 13, 2009
Thks for all your generous comments! Alisa, thks for the heads-up!
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Wikipedia
Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans.The Academie Française Dictionary defines a bisque as: BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses. (Soup made of pureed crustaceans, e.g. lobster or crawfish.) It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.
Yield: 4 - 6 servings
[edit] Ingredients
1 |
8 oz. lobster tail |
⅓ |
cup white wine |
10 |
ounces cream |
2 |
tablespoons dill weed |
1 |
|
1 |
|
2 |
cups milk |
1 |
teaspoon salt |
[edit] Preparation
Step 1 |
In a large saucepan add the cream of mushroom soup, cream of asparagus soup, milk, cream, and salt. Mix together well. Start the soup heating at medium heat. Remove the lobster tail from its shell and dice coarsely. Add to the heating soup, and bring almost to a boil. Add in the white wine and stir gently. Remove from heat and sprinkle dill weed on top. Serve. Serves 4-6. |
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Anonymous
here's a link to a classic lobster bisque recipe, www.lobsterhelp.com/recipes/lobster-bisque.htm