Ingredients for Chef's Choice Shellfish Bisque
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Chicken Broth
- Dry Sherry
- Egg Yolks
- Heavy Cream
- Shrimp
- Fresh Parsley
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How to Make Chef's Choice Shellfish Bisque
- Melt butter in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in fish broth, ensuring no lumps form. Bring to a simmer.
- Stir in sherry (if using).
- In a separate bowl, whisk together a small amount of the hot soup with the egg yolks to temper them.
- Slowly pour the tempered egg yolk mixture into the saucepan, whisking constantly.
- Add shellfish and heavy cream. Heat through gently, stirring occasionally, until the shellfish is cooked through and the sauce is thickened (about 5-7 minutes). Do not boil.
- Remove from heat and stir in half of the chopped parsley (if using).
- Serve immediately, garnished with remaining parsley.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
5g
Fat
96g
Carbs
2g