Colder Lowcountry nights call for a creamy bowl of bisque

features@beaufortgazette.comNovember 12, 2013 

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Tuck in to a bowl of Chicken Bisque, which can be topped with whipped cream for the more decadent among us.

MCCLATCHY-TRIBUNE NEWS SERVICE

The time between Halloween and New Year's Day is a very busy one for me. My social calendar is full, and I spend a lot of time getting ready for the holidays. There's a lot of planning going on.

Lately the weather has really felt like autumn, with a few warmer days here and there. There are days when I really crave a good bisque, a soup typically made with cream or milk as its base. The dairy gives the soup a bit of calcium, which is good for my bones, and it's just what I need after a busy day.

Of course, with cream comes calories, so I included a recipe for Asparagus Bisque, which is made without milk for those watching their waistlines.

ASPARAGUS BISQUE

Makes: 6 servings

2 (10-ounce) package frozen cut asparagus

3 1/2 cups water

1 medium onion, quartered

2 tablespoons lemon juice

4 teaspoons instant chicken bouillon granules

1 to 2 teaspoons curry powder

Dash pepper

In large saucepan combine asparagus, water, onion, lemon juice, bouillon granules, curry powder and pepper. Bring to boil; simmer, covered 8 to 12 minutes or until asparagus mixture is just tender. Place half the asparagus mixture in a blender. Cover and blend until smooth. Pour into bowl. Repeat with remaining asparagus mixture. Serve hot or cover and chill at least 4 hours.

From Ervena Faulkner's personal file

SALMON BISQUE

1 pound can of pink salmon (oil included)

1 cup canned tomatoes, or 2 large tomatoes, skinned

1/3 cup chopped onion

2 tablespoons chopped parsley or celery leaves

2 cups water

4 tablespoons butter

4 tablespoons flour

3 cups milk

1 1/2 teaspoons salt

1/2 teaspoons paprika

Place salmon with its oil in a saucepan and add tomatoes, onion, parsley or celery leaves and water. Simmer for 20 minutes, then strain. Melt butter in a saucepan and stir in flour until blended. Slowly stir in milk. When the sauce is smooth and boiling, slowly add the salmon mixture. Do not permit the bisque to boil. Season with salt and paprika. Serve it at once. An 1/8 teaspoon baking soda may be added to the tomato mixture before combining it with the sauce.

Source: "The Joy of Cooking" (1943)

CHICKEN BISQUE

2 tablespoons butter

2 tablespoons flour

3 cups chicken stock

1 cup cooked chicken, ground

1 cup rich milk

Salt

Paprika

Whipped cream (optional)

Chopped parsley

Melt butter in a saucepan. Stir in flour until blended. Add chicken stock and ground chicken and stir until boiling. Scald the milk in a separate pan and add to mixture. Season with salt and paprika. Serve with whipped cream and parsley.

Source: "The Joy of Cooking" (1943)

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