As far as a true Bisque is concerned, this ain’t it. Not by a long shot. So let’s talk Bisque for a moment, shall we?
An honest to goodness Bisque is made from crustaceans and their shells are used not only to make the stock but as a thickening agent as well, while their meat is incorporated into the finished dish. This “bisque” dish does include seafood. However, there is no shellfish broth. When it comes right down to the ingredient list, stocks and broths never even enter the picture. This is a Bisque in the broadest sense of the term.
Today we think of a bisque as any pureed soup, with a cream base or roux as a thickener. Butternut Squash Bisque or Tomato Bisque are the most common bisque of today. The key to a bisque’s identity is that a bisque is thick and smooth. Silky smooth.
While this recipe is called a bisque, it’s really a chowder. Chunks give its true nature away. So why call a chowder a bisque? Bisque is French, and anything French just sounds fancier to the American diner. So for the sake of argument, let’s just say this is a delicious bowl of fancy chowder.
Hey, it’s National Seafood Bisque Day, which in itself is redundant since we’ve already established that a Bisque is made from seafood. I had to give you something. And I’m not about to start making pastes from the shells of sea creatures just to keep it real.
Hope you have a wonderful day!
Easy Seafood Bisque
4 Green Onions
1/2 cup Celery
2 Garlic Clove
2 lbs raw medium Shrimp
1 can (6 oz) Crabmeat
1 jar (4.5 oz) whole Mushrooms
2 cans (10.75 oz each) condensed Cream of Mushroom Soup
1 can (10.75 oz) condensed Cream of Celery Soup
3 cups Whole Milk
1 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana Hot Pepper Sauce
3 tablespoons White Wine
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 Green Onions, thinly sliced into strips for garnish
Cut the roots from 4 green onions. Chop onions and set aside. Finely chop celery, set aside. Peel and mince garlic cloves, set aside.
Rinse shrimp, peel and devein. Hold shrimp in the refrigerator until ready to use.
Drain crab meat, flake and pick through to remove any remaining cartilage. Hold crab meat in the refrigerator until ready to use.
Drain mushrooms, set aside.
In a stockpot or Dutch Oven, combine Mushroom Soup, Celery Soup, milk, chopped green onions, celery, garlic cloves, Worcestershire and Louisiana Hot Sauces. Bring to a boil.
Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes.
Stir in the wine, salt and pepper; cook 2-3 minutes longer.
While the Bisque continues to simmer, cut the root and bulb from a green onion, leaving only the shoot. With a sharp knife, cut into thin strips.
To serve; ladle the bisque into bowls. Top with green onion strips and serve.