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Seafood Bisque #3




Source of Recipe


from The Nautilus House of Cape Cod, East Sandwich, Massachusetts


Recipe Link: http://www.virtualcities.com/vacation/ma/c/macb7v12.htm

List of Ingredients




Seafood Bisque #3

4 cups chicken broth
6 medium potatoes, peeled and diced
2 medium onions, coarsely chopped
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon finely minced garlic
1 teaspoon salt
Dash of pepper
1 cup chopped scallops
1 cup chopped shrimp
1 cup chopped lobster
1 cup chopped crab meat
2 egg yolks
1/2 to 1 cup heavy cream (depending on how thick you like bisque)
Paprika or nutmeg for garnish
Dry white wine, from 1 dash to 1/2 cup, depending on taste (optional)

Bring chicken broth to a boil. Add potatoes, onions,
bay leaf, thyme, garlic, salt, and pepper. Simmer
until vegetables are barely tender (about 15 minutes).
Add half of all seafood and cook for 5 additional minutes
or more until seafood is cooked through. Remove bay
leaf. Place mixture, a little at a time, in blender and
puree. Place pureed soup mixture into kettle. Add
remaining seafood and cook until seafood is done. Stir
in egg yolks, which have been blended with heavy cream.
Cook for 2 minutes while stirring, then turn heat off. Add
white wine according to taste. Return to heat for several
minutes. Serve either hot or cold with paprika or nutmeg
garnish.

Recipe