Chicken Bisque Soup
Bolivar
>
> I am looking for a creamy base - chicken bisque soup. Please send recepie if
> you have one
Here's one that was posted here last Fall. See if it sounds like what
you're looking for.
Boli
>
> From: "ImOut" <imout*NO*SPAM*@wolfenet.com>
> Newsgroups: rec.food.cooking
> Subject: Chicken Bisque Soup
> Date: Sun, 27 Sep 1998 11:13:00 -0000
> Organization: Wolfe Internet Access, L.L.C
>
> A number of years back, we dressed up and had Christmas Eve dinner at a
> wonderful restaurant in Corvallis Oregon. One of the house specialties is
> the Chicken Bisque Soup. The menu offered the recipe to anyone who asked
> for it. So here it is - enjoy!
>
> THE GABLES - Corvallis Oregon
> Chicken Bisque Soup
>
> Boil until tender a 3 pound stewing hen in 16 cups water with 3 tablespoons
> salt. Strain off 8 cups stock. Make roux of 1/2 cup melted butter, 1 cup
> flour. Add to stock and simmer 15 minutes. Add 1/2 cup chopped pimento,
> 1/2 cup chopped chicken, 1/2 cup blanched peppers, 1/2 teaspoon pepper, and
> a few drops yellow food coloring. Stir constantly. Serves 8 - 10
Jolene Foster
Mr. Bill
>I am looking for a creamy base - chicken bisque soup. Please send recepie if
>you have one
>
Not a Chicken bisque...but here are two that will get you going...substitute
chicken where necessary.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lobster Bisque
Categories: Seafood, Soups
Yield: 6 Servings
2 lb Lobsters, medium sized
2 1/2 c Poultry stock or Fish Fumet
1 Onion; sliced
4 Celery stalk; with leaves
2 Cloves, whole
1 Bay Leaf
6 Peppercorns
1/4 c Soft butter
1/4 c Flour
3 c Milk; heated
1/4 ts Nutmeg
1 c Cream; hot but not boiling
1/4 c Dry sherry
1/8 ts Parsley; minced
1/8 ts Paprika
Remove the meat from boiled lobsters. Dice the body meat and mince
the tail and claw meat. Reserve it. Crush the shells and add them
to the stock along with the onion, celery, cloves, bay leaf and
peppercorns. Simmer these ingredients for 30 min. Strain the stock.
If there is coral roe, force it through a fine sieve. Combine it
with: soft butter, blend in the flour. Gradually pour into this
mixture: heated milk and nutmeg.
When the sauce is smooth and boiling, add the lobster and simmer the
bisque, add the sherry and cover for 5 min. Turn off the heat, Stir
in the cream and season to taste. Serve at once with minced parsley
and paprika.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mushroom Bisque
Categories: Soups
Yield: 8 servings
2 tb Butter
1 lb Mushrooms
-- very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch; dissolved in:
3 tb -Water
1 c Heavy cream; warmed
Salt; to taste
White pepper; to taste
1 tb Fresh parsley, chopped
In a medium large saucepan place the butter and heat in on medium
until it has melted. Add the mushrooms and onions and saute them
for 3 to 5 minutes, or until they are tender.
Sprinkle in the flour and stir it for 2 to 3 minutes, making certain
that no lumps are formed. Add the chicken stock, white wine, bay
leaf, and nutmeg. Bring the mixture to a boil and then simmer it for
15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well. Simmer the
soup for another 10 minutes. Add the warmed heavy cream and stir it
in.
Season the soup with the salt and white pepper. Garnish the soup with
the chopped parsley.
MMMMM