Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Shrimp bisque
 
 
4 ServingsPTM55 min

Shrimp bisque


Bisque of lobster and prawns with celery, carrot, tomato puree, wine, tarragon, chives and whipped cream.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Put the frozen shrimps in a clean plastic bag and store them in small pieces with a saucepan or rubber hammer.
  2. Peel the winter carrot and cut into slices. Cut the celery into bows.
  3. Heat the oil in a soup pan and fry the pieces of lobster and shrimp for 3 minutes on a high heat. Shift continuously.
  4. Add the carrot and celery and cook for 3 minutes. Stir in the tomato puree and cook for 1 min.
  5. Add the wine, water, tarragon and bouillon tablets and bring to the boil. Cook over low heat for 30 minutes.
  6. Remove the pan from the heat. Pour the soup through a ball sieve and collect the stock.
  7. Put the collected lobster and shrimp in the food processor and grind. Pour the pulp through a ball sieve over the stock.
  8. Bring the soup to the boil.
  9. Slice the chives and split the eggs. The proteins are not used.
  10. Beat the egg yolks with the whipped cream and stir in the hot soup. Preheat while stirring until the soup binds slightly but do not let it boil again.
  11. Season the bisque with pepper and salt. Spread over the bowls and sprinkle with chives.


Nutrition

335Calories
Sodium0% DV2.570mg
Fat28% DV18g
Protein70% DV35g
Carbs2% DV6g
Fiber8% DV2g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c