Bisquification
May. 26th, 2007 08:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quisletThe best part of making your own stock is what you can whip up with it. Prawns from Mother's Day begat a healthy pint of prawn stock, which sat in my freezer until tonight.
Melt the frozen stock down in a saucepan. In a frying pan, sweat a salted mirapoix in butter, add chopped tomatoes and then dump unceremoniously into the stock with a half-pint of leftover flat champagne. Sautee a pile of shrimp in olive oil, de-tail them, and then add to the developing soup with butter and cream (I used full-cream yogurt). Stick-blend the bejeezus out of it. Season to taste, which in this part of the world requires Old Bay, and in my house some Tabasco. Voila! Shrimp bisque in less than 30 minutes!
Today, life is good.
Melt the frozen stock down in a saucepan. In a frying pan, sweat a salted mirapoix in butter, add chopped tomatoes and then dump unceremoniously into the stock with a half-pint of leftover flat champagne. Sautee a pile of shrimp in olive oil, de-tail them, and then add to the developing soup with butter and cream (I used full-cream yogurt). Stick-blend the bejeezus out of it. Season to taste, which in this part of the world requires Old Bay, and in my house some Tabasco. Voila! Shrimp bisque in less than 30 minutes!
Today, life is good.
