Crabmeat Bisque
1/2 cup (1 stick) butter3 or 4 green onions, chopped1 large onion, chopped2 cans tomato soup1 can mushroom soup2 soup cans milk2 pounds claw crab meat
Melt butter and saut? onions in it. Add tomato soup, mushroom soup and milk. Heat until well mixed. Add crab meat and serve. This freezes well.
Corn Bisque
3 (17 ounce) cans cream-style corn1 small onion1 small rib celery2 cups chicken stock or broth4 cups milk, divided1/4 cup butter1/4 cup flour1 tablespoon steak sauceDash of hot sauceDash of Worcestershire sauceSalt and white pepper
Pur?e corn, onion and celery in food processor or blender. Put in large saucepan to simmer. Add chicken stock and [...]
Clam Bisque
10 ounces minced clams1/2 cup finely chopped celery3 tablespoons butter, divided2 tablespoons flour1 cup milkClam juice1 cup chicken broth1 cup mashed potatoes1/4 teaspoon pepper1/4 teaspoon salt1 teaspoon parsley1 teaspoon grated raw carrot
Drain clams; save juice.
Saut? celery in butter for 5 minutes over low heat.
Melt 2 tablespoons butter in top of double boiler. Add flour, [...]
Chilled Salmon Bisque
1 (7 3/4 ounce) can salmon2 cans cream of mushroom soup (undiluted)2 tablespoons lemon juiceSour cream
Clean bones and skin from salmon, reserving a few chunks of salmon for garnish. Combine remaining salmon, soup and lemon juice in blender or food processor until smooth and just blended. If too thick, thin with a little [...]
Carrot Bisque
6 cups chicken stock5 slices bacon, chopped1 1/2 pounds carrots, coarse chopped1/2 cup green onions with tops, chopped1/2 pound fresh mushrooms, chopped1 cup celery with leaves, chopped1/8 teaspoon dry thyme1 bay leaf1 cup half-and-half
Saut? bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer 10 to 15 minutes.
Uncover, [...]