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- May 12, 2010
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- Now Florida but always a Kentuckian
Bisque is a French style soup usually made from crustaceans, lobster, shrimp, crab, scallops, and crayfish. The main characteristic of bisque is that it is smooth and velvety. The recipes call for cream and many times wine. It was first mentioned in 17th century France.
Americans brought bisque type recipes to America. Many New Englanders made it. An early recipe for a lobster bisque is written in Mary Newton Henderson's cookbook, "Practical Cooking and Dinner Giving", 1877.
A recreated recipe for Bay Scallop Bisque was many times served during Christmas holidays and during winter months.
Bay Scallop Bisque
4 tablespoons butter
6 large shallots, minced
1 cup dry white wine
2 cups half and half
1 pound bay scallops
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
In large saucepan, melt butter over low heat. Add shallots and cook until softened, 3 to 5 minutes. Stir in wine and increase heat to medium. Boil until liquid is reduced to about 2 tablespoons, 7 to 10 minutes.
Whisk in half and half and bring to boil. Reduce heat to low and stir in scallops. Cook for about 3 to 5 minutes. Season with tarragon, salt and pepper. Serve warm.
Americans brought bisque type recipes to America. Many New Englanders made it. An early recipe for a lobster bisque is written in Mary Newton Henderson's cookbook, "Practical Cooking and Dinner Giving", 1877.
A recreated recipe for Bay Scallop Bisque was many times served during Christmas holidays and during winter months.
Bay Scallop Bisque
4 tablespoons butter
6 large shallots, minced
1 cup dry white wine
2 cups half and half
1 pound bay scallops
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
In large saucepan, melt butter over low heat. Add shallots and cook until softened, 3 to 5 minutes. Stir in wine and increase heat to medium. Boil until liquid is reduced to about 2 tablespoons, 7 to 10 minutes.
Whisk in half and half and bring to boil. Reduce heat to low and stir in scallops. Cook for about 3 to 5 minutes. Season with tarragon, salt and pepper. Serve warm.
Bringing the