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Seafood Bisque

Ingredients:

5 Tbsp butter

1 cup diced onion

1 cup chopped carrot

2 celery stalks, chopped

2 tsp minced garlic

1 bay leaf

2 tsp oregano

1 tsp salt

2 tsp pepper (or more to taste)

2 Tbsp flour

6 cup vegetable broth

28 oz can of diced tomatoes

8 oz cream cheese

1 Tbsp + 1 tsp sherry cooking wine

2 lbs chopped seafood pf your choice (we used shrimp, scallops and crab)

Parsley for garnish

Utensils:

1 Large pot

Cutting board and knife

Blender or Immersion blender

Measuring cups and spoons

Pot holders

Spatula

Recipe Instructions


Kitchen Safety Tips:

Make sure to use pot holder when touching pots on the.

Turn the stove off as soon as you are done using it.

Step 1: Prep

Prep your cutting station by laying a damp cloth down and placing your cutting board on top.

Chop carrots and celery. Dice onion. Rough chop seafood.

Melt butter in pot over medium heat.

Step 2: Sauté

Sauté onion, carrots, celery, and garlic in butter until tender. Add in bay leaf, oregano, salt, and pepper while cooking.

Once tender, add flour and stir for about 2 minutes.

Step 3: Boil & Simmer

Add in tomatoes and vegetable broth. Stir to combine.

Bring to a boil then reduce heat and simmer for 30 minutes.

Add sherry and cream cheese. Stir to combine and simmer for about 10 minutes.

Step 4: Blend

Remove bay leaf.

Blend soup until smooth using blender or immersion blender.

Step 5: Seafood

Return pot to stove on a low heat. Add seafood and simmer a few minutes until it is cooked.

Step 6: Finish & Enjoy!

Add parsley and/or more salt and pepper to taste.

Let cool, serve, and enjoy!

Soup can be stored in an airtight container for up to 5 days or frozen for later!