Bisque
A luxurious, velvety soup made from a rich stock base with swappable proteins and vegetables. Build your own bisque by selecting your preferred seafood, meat, or vegetable foundations.
Ingredients
Method
Prepare your protein: clean and chop oysters or other seafood/vegetables into bite-sized pieces; reserve any liquid.
Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot; sauté for 5–7 minutes until softened and fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a light roux.
Gradually pour in broth while stirring to avoid lumps. Bring to a simmer and cook for 10 minutes.
Add the prepared protein to the pot. If using seafood with reserved liquid, add that too. Simmer gently for 15–20 minutes until the protein is cooked through and tender.
Working in batches if needed, use an immersion blender to puree the soup until smooth and velvety; alternatively, carefully transfer to a regular blender and blend in batches, then return to the pot.
Strain the blended bisque through a fine-mesh strainer into the pot to remove any grit or shells, pressing solids gently with a spoon.
Stir in heavy cream and paprika. Season with salt and black pepper to taste. Heat through gently—do not boil.
Ladle into bowls and garnish with fresh parsley or your choice of herbs. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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