Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Seafood Soup Garnish

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Seafood Soup Garnish

For entertaining with memorable dishes, serve a chowder, bisque or other seafood soup and garnish it with legs or claws.

If you need extra claws or legs, you can purchase them from your fishmonger. The legs, removed to sell cooked lobster tails, are inexpensive. This easy recipe is a treat for family and guests.

CRAB OR LOBSTER BISQUE RECIPE

You can use fresh cooked, canned or thawed frozen seafood in this recipe.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped onion
  • 1 parsley sprig
  • 1-1/2 cups finely chopped cooked crab or lobster meat
  • 2 tablespoons flour
  • Optional: 1 tablespoon tomato purée*
  • 2 cups chicken stock or canned chicken broth
  • 2 cups half and half or milk
  • Salt and cayenne pepper
  • Optional: sherry (cream sherry if you have it) or cognac
  •  

    Waiter, there’s a crab in my soup! Photo
    courtesy Genji Sushi.

  • Garnish: bits of crab/lobster meat, croutons, crème fraîche/sour cream, crumbled bacon, fresh parsley, grated gruyère cheese
  •  

    *This is largely to provide a nice color; so if you don’t have tomato paste, you can omit it.

     

    Lobster bisque. Photo courtesy Turner
    Seafood | Foody Direct.

     

    Preparation

    1. REMOVE half and half from refrigerator so it will loose its chill prior to use.

    2. COOK butter, onion and parsley slowly in a pan until the onion turns yellow. Add the seafood; cook and stir five minutes.

    3. STIR in the flour and tomato paste, followed by the chicken stock. Simmer for 20 minutes; then remove the parsley.

    4. ADD the half and half; stir. Season with salt, cayenne and sherry/cognac to taste.

    5. HEAT but do not boil prior to serving; garnish and serve.

    TIP: For a smaller soup course, serve in demitasse or espresso cups.

     

    LOVE SOUP?

    Check out the different types of soup—and beautiful soup photos—in our Soup Glossary, along with the history of soup.

    Here are different soup garnishes for 20 favorite soups.

    Soup cooking tips: 10 tips and tricks for better soup-making.

    Have fun with this soup trivia quiz.

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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