Seafood Bisque - #soupswappers
Today's challenge was to prepare a soup from our state....a regional soup. Thank you, Ashley, of Cheese Curd in Paradise, for hosting Soup Saturday Swappers. The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
As I thought about the state and the region, I immediately thought of seafood. While traveling in the state I am always trying to find the best Lobster Bisque or Clam Chowder. As I thought about preparing something it dawned on me that I have a super recipe for Seafood Bisque which meets the challenge. This is a family favorite.
There is actually a funny story about this bisque. In 2009 while visiting my daughter in Seattle, I mentioned that I was thinking about starting a food blog. We talked about what to call it....it was after dinner....I had made Seafood Bisque. We tossed numerous names back and forth...when I looked down to see a sprig of thyme laying across the soup spoon in my empty bowl. That was it, A Spoonful of Thyme was born and all because of this Seafood Bisque!
Yield: 8-10 servings
4 Tablespoons butter
Small onion, small dice
1 rib celery, chopped (about 3/4 cup)
2 Tablespoons chopped parsley
1 tsp dry mustard
2 bay leaves
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp tarragon
1 tsp thyme
1 tsp basil
3/4 cup flour
2 cups clam nectar
3/4-1 cup white wine
1 cup chili sauce
1 3/4 cup tomato puree
1 1/2 cups sour cream
2 cups half and half
1/2 lemon with rind
Two dashes Tabasco
Two dashes Worcestershire Sauce (more to taste, if desired)
2 cans minced clams (do not drain)
6 oz. baby shrimp (or 2 cans, drained)
5 scallops, quartered
8 ounces white fish (cod, perch, etc.) cut into small chunks
1 can crab, drained (or 3 ounces fresh crab)
Melt the butter in a large skillet and saute the onion, celery, parsley, and the next seven spices. Set aside.
Make a roux of the flour, clam nectar and wine in a Dutch oven. Cook down just a little and stir in the sauteed ingredients. (Watch carefully, it thickens quickly.)
Add the next seven ingredients. Stir to blend. Add the remaining seafood and heat to cook.
NOTE: This seafood in this soup can be varied. Whatever you have on hand or wherever your taste guides you!
PRINTABLE RECIPE
The nicest part about today was that it was perfect weather for soup! And for those men out there who really want a substantial bowl of soup, this is it! It is filled with the very best and tasty seafood!!
As I thought about the state and the region, I immediately thought of seafood. While traveling in the state I am always trying to find the best Lobster Bisque or Clam Chowder. As I thought about preparing something it dawned on me that I have a super recipe for Seafood Bisque which meets the challenge. This is a family favorite.
There is actually a funny story about this bisque. In 2009 while visiting my daughter in Seattle, I mentioned that I was thinking about starting a food blog. We talked about what to call it....it was after dinner....I had made Seafood Bisque. We tossed numerous names back and forth...when I looked down to see a sprig of thyme laying across the soup spoon in my empty bowl. That was it, A Spoonful of Thyme was born and all because of this Seafood Bisque!
Seafood Bisque
adapted from Biederbeck's
Yield: 8-10 servings
4 Tablespoons butter
Small onion, small dice
1 rib celery, chopped (about 3/4 cup)
2 Tablespoons chopped parsley
1 tsp dry mustard
2 bay leaves
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp tarragon
1 tsp thyme
1 tsp basil
3/4 cup flour
2 cups clam nectar
3/4-1 cup white wine
1 cup chili sauce
1 3/4 cup tomato puree
1 1/2 cups sour cream
2 cups half and half
1/2 lemon with rind
Two dashes Tabasco
Two dashes Worcestershire Sauce (more to taste, if desired)
2 cans minced clams (do not drain)
6 oz. baby shrimp (or 2 cans, drained)
5 scallops, quartered
8 ounces white fish (cod, perch, etc.) cut into small chunks
1 can crab, drained (or 3 ounces fresh crab)
Melt the butter in a large skillet and saute the onion, celery, parsley, and the next seven spices. Set aside.
Make a roux of the flour, clam nectar and wine in a Dutch oven. Cook down just a little and stir in the sauteed ingredients. (Watch carefully, it thickens quickly.)
Add the next seven ingredients. Stir to blend. Add the remaining seafood and heat to cook.
NOTE: This seafood in this soup can be varied. Whatever you have on hand or wherever your taste guides you!
PRINTABLE RECIPE
The nicest part about today was that it was perfect weather for soup! And for those men out there who really want a substantial bowl of soup, this is it! It is filled with the very best and tasty seafood!!
Kathy, I love bisque and yours sounds wonderful! I love the story of how your blog got its name, too! P~
ReplyDeleteWhat a great story and what a great soup. Thanks for sharing both.
ReplyDeleteLooks absolutely luscious! Great choice for this fun event!
ReplyDeleteThe bisque looks delicious. I've wondered where your blog name came from, thanks for telling us.
ReplyDeleteAbsolutely love the story of your beginnings and I know we will love this bisque. Thank you for sharing.
ReplyDeleteYummy, Kathy! I love a good story and this was a good one!
ReplyDeleteThis is just amazing! I always look forward to a bowl when Kate makes this.This is probably my favorite soup! Lunch??Why not?
ReplyDeleteYou are a sweetheart!
DeleteSuch a beautiful and hearty bisque - it looks absolutely perfect for the cooler weather.
ReplyDeleteI LOVE the story of how your blog got its name! This recipe sounds so delicious!
ReplyDeleteThat's a pretty great story to have behind the name of your blog and this soup looks crazy good!!! Faith, Hope, Love, & Luck - Colleen
ReplyDeleteI love a good Seafood Bisque. And I love the story of how your blog name came about!
ReplyDeleteYour seafood bisque recipe sounds different from most I've tried and yours sounds extra good with all the seasoning you use.
ReplyDelete