|
|
|
CHILLED SEAFOOD BISQUE |
|
Ingredients:
- 1
tablespoon butter
- 1/3
cup finely chopped onion
- 3/4
cup heavy cream
- 1/2"
sprig fresh thyme, plus more for garnish
- 1
large can (27 ounces) clam juice or 3 bottles
(8 ounces each)
- 6
large cleaned, cooked shrimp, neatly diced.
Method of Preparation:
| Step 1: |
. Melt butter in
a 2-quart saucepan over medium-low heat. Add
onion, cover and cook 3 to 4 minutes, until
translucent. Meanwhile, bring cream and thyme
to a boil in a separate small saucepan, reduce
heat slightly and cook until reduced to 1/2
cup, about 5 to 7 minutes. Remove thyme and
let cream cool.
|
| Step 2: |
Add clam juice to
saucepan with onion and bring to a boil; reduce
heat slightly and cook 5 minutes. Cool; stir
in reduced cream. In a blender in two batches,
starting on low and increasing to high, puree
broth mixture until smooth. Chill in an airtight
container until just cool or cold. Ladle soup
into four bowls; garnish each with diced shrimp
and a small sprig of thyme. |
|
|
|
|
