Last night I made dinner for my Grandparents. They are always having me over for dinner, so I figured it was about time I cook them dinner. I’ve had this book The Soup Bible collecting dust since I last used it during my college days at USC, so I decided to put some of those recipes to work. I’m an absolute fan of anything with shrimp, crab, or simply stated—seafood—so I thought a Shrimp & Corn Bisque (with my own alterations, of course) would work out perfectly. XOXO....little j Y
Shrimp & Corn Bisque
1 onion, finely chopped (I used a Vidalia)
4 tbsp butter
2 tbsp flour
3 cups chicken broth
1 cup milk
2 cups shelled, deveined, & cooked shrimp
1 lb yellow corn (about 4 cups)
1 ½ tsp dill
½ cup light cream
salt to taste
*Note: Appropriate substitutions include using 1 ½ cups whole milk in place of the milk and light cream. I wouldn’t suggest cutting the calories out of this soup…it needs the cream to be called a bisque!
Get started by sautéing the chopped onion in a large pan with the olive oil over medium-high heat. While the onions are browning, (yes, leave them cooking until they get a little golden!) take care of the shrimp.
Boil a small saucepan of water. When the water is ready, drop the pre-defrosted shrimp in. Turn off the heat and let them cook for about 3-5 minutes. When they are done, (they will turn pinkish in color) let them cool in a colander before removing their shell or deveining them (if necessary). When cool, dice them into 3-4 pieces per shrimp.
Using a medium-sized saucepan, melt the butter. Add the flour and stir for 1 to 2 minutes. Then add in the chicken broth and milk and bring to a slow boil, stirring often. Take off the heat once it reaches a boil.
Once the onions are nicely browned, add the shrimp and corn and reduce the heat to medium-low. If you are using frozen corn, let it defrost in a colander under running water for a few minutes before adding it in. Then add in the dill. Fresh is best, but dry dill works just as well. Salt to taste. You’ll need a lot!
Next, pour the butter/flour/broth mixture into the pan with the onions/shrimp/corn and stir. Using a hand-held mixer, blend soup while making sure to break up all diced shrimp pieces. Keep the soup a little chunky or blend until smooth, based on your preference.
Finally, stir in the cream & cook on low heat until it is ready to be served.
1 sourdough baguette, chopped into bite-size pieces
2 tbsp butter
3-4 garlic cloves, chopped
1 tsp oregano (rosemary & thyme are also work well)
To make the croutons, start by chopping one sourdough baguette into bite-sized pieces & set aside. (If you use fresh bread, your croutons will be chewy with a slight crunch. If you have bread that’s been sitting in your pantry for a few days, the croutons will be crunchy, yet chewy when eaten with the soup.) Either way…you’re going to like them!
Heat the butter, olive oil, and chopped garlic in a pan over medium-high heat for less than 1 minute. Reduce the heat to medium & toss in the baguette chunks, making sure each piece is coated well. Add olive oil as needed.
Season the croutons with salt, pepper, and oregano. Cook them & stir occasionally for about 20 minutes, or until golden brown.
|Shrimp & Corn Bisque with Garlic Croutons|