Ingredients
-
1
-
1
-
3
-
2
-
2
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Scallop Bisque, A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners., I made some tweaks to the recipe; used 3 shallots instead of yellow onion, I split the milk and used 1/2 heavy cream. I added Drops of Worscheshire and 2 tablespoons of Dry Sherry. I took it up another notch and sprinkled red pepper flakes and fresh tarragon. Anytime you are making a cream base soup you cant leave the stove and requires constant stirring. The Tarragon spice takes some of the cream and butter flavor and Red Pepper flakes add a little heat. If you have never cooked with Sherry; I would add one cap full at a time. If you dont taste the Sherry right away thats ok b/c it can take time. Use low heat and Dont add flour after you make the soup; it will ruin it. If you desire a thicker bisque; use Wondra until you reach your desired thickness!, Good I added a bit of sherry it made all the difference
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Steps
|
1
Done
|
In Med Saucepan, Saut Onion in Melted Butter Until Softened. |
|
2
Done
|
Blend Flour Into Butter Mixture and Gradually Add Milk, Stirring Constantly. |
|
3
Done
|
Continue Cooking and Stirring Until Thickened. |
|
4
Done
|
Add Salt, Pepper, Garlic, Bay Leaf and Scallops. |
|
5
Done
|
Cook Over Low Heat 15 Minutes. |
|
6
Done
|
Remove Bay Leaf and Serve. |
