*  Exported from  MasterCook  *

                      Red Pepper Bisque with Seafood

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   4                    Sweet red bell peppers -- seeds and ribs remov
                        Chopped
     1/2  cup           Chopped onion
     1/4  cup           Peeled -- chopped apple
     1/2  cup           Peeled -- chopped carrot
   4      cups          Chicken stock -- preferably

     1/2  cup           Corn kernels -- fresh or

   1      pinch         Crushed hot red pepper
     1/4  cup           Tarragon vinegar
   1      tablespoon    Freshly squeezed lime juice
   2      tablespoons   Chopped fresh parsley or -- cilantro
                        Pinch   freshly ground white -- pepper
     1/4  teaspoon      Salt (omit if using salted -- canned stock)
     1/4  cup           Baby shrimp -- peeled and

     1/4  cup           Bay scallops -- halved

Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion,
apple, and carrot. Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes.

Add the chicken stock and bring to a boil over high heat. Reduce the
heat and simmer the soup, partially covered, for 25 minutes.
Puree the soup in a blender or a food processor fitted with a steel blade;
return it to the saucepan.

Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley,
white pepper and salt.  Bring to a boil over medium heat, stirring occasionally
, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this
Just before serving, bring it slowly back to a boil and then add the seafood.)
Add the shrimp and scallops to the simmering soup, turn off the heat immediately
, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls.

                      Red Pepper Bisque with Seafood

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   4                    Sweet red bell peppers -- seeds and ribs remov
                        Chopped
     1/2  cup           Chopped onion
     1/4  cup           Peeled -- chopped apple
     1/2  cup           Peeled -- chopped carrot
   4      cups          Chicken stock -- preferably

     1/2  cup           Corn kernels -- fresh or

   1      pinch         Crushed hot red pepper
     1/4  cup           Tarragon vinegar
   1      tablespoon    Freshly squeezed lime juice
   2      tablespoons   Chopped fresh parsley or -- cilantro
                        Pinch   freshly ground white -- pepper
     1/4  teaspoon      Salt (omit if using salted -- canned stock)
     1/4  cup           Baby shrimp -- peeled and

     1/4  cup           Bay scallops -- halved

Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion,
apple, and carrot. Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes.

Add the chicken stock and bring to a boil over high heat. Reduce the
heat and simmer the soup, partially covered, for 25 minutes.
Puree the soup in a blender or a food processor fitted with a steel blade;
return it to the saucepan.

Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley,
white pepper and salt.  Bring to a boil over medium heat, stirring occasionally
, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this
Just before serving, bring it slowly back to a boil and then add the seafood.)
Add the shrimp and scallops to the simmering soup, turn off the heat immediately
, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls.

                            Rockefeller Bisque

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Meats                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Frozen chopped spinach -- thaw
   2      slices        Lean bacon; crisp -- save fat
   3                    Green onions -- dice
   2      tablespoons   Butter
  12      medium        Oysters
   1      cup           Oyster liquor
   1      tablespoon    Bacon drippings
   2      tablespoons   Flour
     1/4  teaspoon      Granulated garlic*
     1/2  cup           Sour cream
   2      cups          Half-and-half
                        Salt and pepper

In a 2-qt saucepan saute onions in butter over low heat until soft.
Add oysters and liquor to green onions and bring to a boil.
Add spinach, bacon bits, garlic and bring to a boil again; lower heat,
cover and simmer 5 minutes. Make a light brown roux with the drippings
and flour and stir into the pan with the spinach and oysters.
Continue stirring until roux is blended. Add sour cream,
half-and-half and heat until mixture starts to bubble. Salt and pepper to taste.

                              Scallop Bisque

Recipe By     :
Serving Size  : 7    Preparation Time :0:30
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      sugar
     1/2  teaspoon      dried basil
   2                    (14.5-ounce) cans no-salt-added
                        whole tomatoes, undrained -chopped
   2      tablespoons   margarine
     1/4  cup           chopped onion
   3      tablespoons   all-purpose flour
     1/8  teaspoon      pepper
   1 1/2  cups          1% low-fat milk
   1      (8-ounce)     bottle clam juice
   1      pound         bay scallops
   2      tablespoons   sherry

Preparation time: 8 minutes Cooking time: 22 minutes
Combine first 3 ingredients in a large saucepan; cook
over medium heat 10 minutes, stirring occasionally.
Place mixture in a blender, and process until smooth; set aside.
Wipe pan with a paper towel. Melt margarine in pan over medium heat.
Add onion; saute 1-1/2 minutes. Add flour and pepper; cook 1 minute, s
tirring constantly with a wire whisk. Gradually add milk and clam juice,
stirring constantly. Cook an additional 5 minutes or until thickened and bubbly,
stirring constantly. Stir in tomato mixture, scallops, and sherry.
Cook 3 minutes or until scallops are done. Yield: 7 servings (serving size: 1 cup).

                        Settlement Lobster Bisque

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Boiled lobster
   2      cups          Cold water or chicken broth
   3      tablespoons   Butter
   3      tablespoons   Flour
   1 1/2  teaspoons     Salt
   1      pinch         Cayenne
   2      cups          Milk
   1      cup           Cream -- scalded

Remove the meat from lobster shell. Dice body meat.
Chop claw and tail meat fine. Add water or broth to body bones and tough ends of claws,
cut in pieces; bring slowly to boiling point and cook 20 minutes.
Drain, reserve liquid. Heat butter, add flour and seasoning, and gradually the liquid.
Scald milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes,
add cream and serve at once.

                         Sherried Seafood Bisque

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Water
   5      medium        Potatoes -- peeled and diced
     1/2  cup           Onion -- coarsley chopped
   4      teaspoons     Worcestershire sauce
   1                    Clove garlic -- crushed
     1/2  teaspoon      Thyme
     1/2  teaspoon      Salt
  10 1/2  ounces        Can minced clams -- drained
   2      cups          Flaked cooked fish
     1/4  pound         Shrimp -- cleaned
   2      tablespoons   Dry sherry
   2                    Egg yolks
     1/2  cup           Heavy whipping cream

Boil water. Add potatoes, onion, 2 tsp Worcestershire sauce, garlic, thyme, and salt
. reduce heat and simmer 15-20 minutes, or until potatoes are almost soft. Add clams,
fish, shrimp, sherry, and remaining Worcestershire sauce. Simmer 5 minutes or until s
eafood is hot. Remove pan from heat. Combine egg yolks and cream; stir into fish mixture.
Return pan to heat and cook until well heated; do not boil. Serve hot or cold.

                              Shrimp Bisque

Recipe By     :
Serving Size  : 20   Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Shrimp -- peeled deveined *
  12      ounces        Shrimp shells
   2      ounces        Clarified butter
  12      ounces        Onion -- finely diced
   1                    Clove garlic -- minced
   2      tablespoons   Paprika
   3      tablespoons   Tomato paste
   3      ounces        Brandy
   1                    Gallon Fish Stock
  16      ounces        Roux -- (see note)
   1      quart         Heavy cream - heated
   4      ounces        Dry sherry
                        Tabasco sauce
                        Worcestershire sauce
                        OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add onion,
cooking until tender; add garlic and saute until aroma, adding more butter if needed;
add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes;
add tomato paste and mix well; deglaze pan with the brandy; add fish stock and simmer;
thicken by adding small amounts of roux, each time mixing thoroughly; strain, pressing
shells to extract all liquid; saute shrimp in  butter and add to soup; add heavy cream,
sherry, sauces  and seasoning, stirring to mix well. Note: Roux is made with equal
parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes
to lightly brown.

                 Smoked Acorn Squash and Wild Rice Bisque

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       ea           1-pound acorn squash -- halved
                        -amd seeded
   1       tb           Canola oil
   8       oz           Onion -- coarsely chopped
                        -(1-3/4 cups)
   1       ea           Stalk celery -- chopped (1/2c)
   2       cl           Garlic -- minced
   2       ts           Fresh thyme -- chopped -or-
     1/2   ts           Dried thyme
   2       ts           Fresh sage -- chopped -or-
     1/4   ts           Dried, rubbed sage
   1       t            Crushed red chile flakes
   4       c            Chicken stock
     1/4   c            Heavy cream (optional)
   1       c            Wild rice -- cooked
                        Salt and lemon juice to
                        -taste

     If desired, smoke 4 of the squash halves for 20 minutes.  Preheat
  oven to 350F.  Line shallow baking pan with foil.
     Remove squash from smoker.  Arrange with remaining squash halves,
  cut side down, in pan.
     Bake at 350F for 1 hour or until soft.  Scoop out pulp and set
  aside.
     Heat oil in a large pot over medium heat.  Saute onion and celery
  in hot oil until soft, about 4 minutes.  Add garlic, thyme, sage, and
  chili flakes.  Saute for 2 to 3 minutes.
     Add squash pulp and chicken stock.  Mix well.  Bring to boiling.
  Reduce heat. Cover and simmer for 1 hour.
     Puree in blender in several batches, blending until smooth.
  Return to same pot.
     Stir in cream and wild rice.  Add salt and lemon juice to taste.
  Serve at once in warm bowls.
  Yield: 6 to 8 servings.

         *  Exported from  MasterCook  *

                 Spicy Squash Bisque with Root Vegetables

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tbsps         olive oil
   1 1/2  c             onion -- diced
   2      cloves        garlic -- minced
   1 1/4  lbs           pumpkin
   1 1/2  tsps          cumin
   1      tsp           coriander
     1/4  tsp           nutmeg
   1      tsp           cardamom
     1/4  tsp           cayenne pepper
   1                    bay leaf
   1 1/2  tsps          salt -- app
   3 1/2  c             chicken broth
     3/4  c             sour cream
     1/3  c             corn kernels
     1/2  c             carrots -- julienned
     1/3  c             parsnips -- julienned
     1/3  c             celery -- diagonally sliced
   1      small         leek
   2                    green onions -- diagonally sliced

Heat oil, add onions and saute for 2-3 minutes. Add pumpkin, garlic,  spices and seasonings
. Saute for another 2-3 minutes. Add stock and boil.  Turn down heat partially cover pan, and simmer ~15-18 minutes. Mix soup  with sour cream.

Garnish: Saute vegetables in a large skillet over medium-high heat with 2  tbsp butter, ~2-3 minutes.

Divide soup among bowls and mound a few veggies in the center of each  serving.



                   - - - - - - - - - - - - - - - - - -

Serving Ideas : Holiday food

NOTES : Can be served in cooked, hollowed out small pumpkins or squashes.

                 Sweet Red Pepper Bisque W/poblano Cream

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Poblano chile; roasted -- peeled,
                        seeds remove
     1/4  cup           Sour cream
     1/4  cup           Whipping cream
   1      tablespoon    Cilantro leaves
                        Salt to taste
                        -----BISQUE-----
   4      medium Sprig  fresh rosemary
   2      medium Sprig  fresh marjoram
   3      tablespoons   Fruity olive oil
   6      large         Red bell pepper -- cut into
   1                    /            /2-inch strips
   6      medium        Leeks (white part only) -- thinly
                        sliced
   2      large         Garlic cloves -- crushed
     1/4  teaspoon      Freshly ground pepper
   2 1/2  cups          Beef stock
     3/4  cup           Sour cream (creme fraiche)
                        Salt to taste

For the poblano cream:  Put the roasted chile, sour cream, 
cream and cilantro in a blender or food processor and puree
until smooth. Add salt to taste and strain into a bowl.    
Allow flavors to blend while preparing the bisque  Either  
swirl the cream atop finished soup with a spoon, or make a 
more elaborate design by putting the cream in a squeeze    
bottle. The cream, and the soup should be the same         
consistency so one doesn't sink into the other. For the    
bisque: Tie the sprigs of rosemary and marjoram in a double
thickness of cheesecloth.  Wring lightly to release the    
oils. In a large saucepan, heat the oil over high heat until
smoking, about 1 minute. Add the peppers and cook, stirring
constantly, until slightly softened, about 2 minutes. Add  
the leeks and garlic and cook 2 minutes longer. Add the    
cheesecloth bag of herbs and the black pepper to the pepper
mixture. Reduce the heat to very low, cover and cook about 1
hour, until the peppers are soft and have exuded           
considerable juices. Remove and discard the cheesecloth bag.
Place the vegetables into a food processor or blender and 
puree until smooth. Strain the puree into a medium saucepan
and add the stock. Cook over medium heat until just hot.   
Stir in the sour cream and season to taste with salt. Ladle
the soup into heated bowls and garnish with poblano cream. 

                 Sweet Red Pepper Bisque W/poblano Cream

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Poblano chile; roasted -- peeled,
                        seeds remove
     1/4  cup           Sour cream
     1/4  cup           Whipping cream
   1      tablespoon    Cilantro leaves
                        Salt to taste
                        -----BISQUE-----
   4      medium Sprig  fresh rosemary
   2      medium Sprig  fresh marjoram
   3      tablespoons   Fruity olive oil
   6      large         Red bell pepper -- cut into
   1                    /            /2-inch strips
   6      medium        Leeks (white part only) -- thinly
                        sliced
   2      large         Garlic cloves -- crushed
     1/4  teaspoon      Freshly ground pepper
   2 1/2  cups          Beef stock
     3/4  cup           Sour cream (creme fraiche)
                        Salt to taste

For the poblano cream:  Put the roasted chile, sour cream, 
cream and cilantro in a blender or food processor and puree
until smooth. Add salt to taste and strain into a bowl.    
Allow flavors to blend while preparing the bisque  Either  
swirl the cream atop finished soup with a spoon, or make a 
more elaborate design by putting the cream in a squeeze    
bottle. The cream, and the soup should be the same         
consistency so one doesn't sink into the other. For the    
bisque: Tie the sprigs of rosemary and marjoram in a double
thickness of cheesecloth.  Wring lightly to release the    
oils. In a large saucepan, heat the oil over high heat until
smoking, about 1 minute. Add the peppers and cook, stirring
constantly, until slightly softened, about 2 minutes. Add  
the leeks and garlic and cook 2 minutes longer. Add the    
cheesecloth bag of herbs and the black pepper to the pepper
mixture. Reduce the heat to very low, cover and cook about 1
hour, until the peppers are soft and have exuded           
considerable juices. Remove and discard the cheesecloth bag.
Place the vegetables into a food processor or blender and 
puree until smooth. Strain the puree into a medium saucepan
and add the stock. Cook over medium heat until just hot.   
Stir in the sour cream and season to taste with salt. Ladle
the soup into heated bowls and garnish with poblano cream. 

                      Vegetable Bisque with Seafood

Recipe By     :
Serving Size  : 7    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Frozen corn kernels -- thawed
   2      cups          Low sodium chicken broth
   1      tablespoon    Olive oil
   1      cup           Chopped onions
   1      cup           Green bell peppers -- chopped
   1      cup           Red bell peppers -- chopped
   1      cup           Skim milk
     3/4  pound         Fresh shrimp -- peeled
                        medium size
     1/4  cup           Fresh cilantro -- chopped
     1/4  cup           Fresh parsley -- chopped
     1/4  teaspoon      Salt
     1/8  teaspoon      Black pepper

Recipe by: Cooking Light, September 1994 Combine 2 cups corn and 1 cup broth in a blender;
cover and process until smooth.  Set aside.  Heat oil in a large saucepan over medium heat.
Add onion, green peppers and red peppers; saute for 5 minutes, or until tender. 
Stir in pureed corn mixture, remaining 1 cup broth and milk; bring to a boil.
Cover, reduce heat and simmer for 5 minutes. Add remaining 1 cup corn, shrimp,
cilantro, parsley, salt and pepper; cover and simmer for 5 minutes, or until shrimp is done.

                   Winter Bisque with Chive-Cream Swirl

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruit                            Soups
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Butternut squash (3 pounds)
   1       lg           Sweet potato, unpeeled,
                        Quartered lengthwise
   1                    Red onion, unpeeled, ends
                        Trimmed and quartered
   4                    Garlic cloves, unpeeled
   2                    Cans (13 3/4 oz each)
                        Chicken broth
   2       T            Chopped sage or 1/2 t dried
   1 1/2   t            Salt
     1/2   t            Hot pepper sauce
                        MMMMM------------------------CHIVE -- �?BR>                        CREAM-----------------------------
   1       sm           Bunch chives, cut into 2
                        Inch lengths
     1/2   c            Sour cream
     1/2   c            Half and half

  Heat oven to 450 and coat roasting pan with nonstick spray. Halve
  squash lengthwise; remove seeds. Cut halves in half crosswise. Place
  squash, potato, onion and garlic in pan. Cover tightly with foil.
  Bake in 450 oven 55 to 60 minutes, until tender. When cool enough to
  handle, scoop flesh from squash and potatoes; remove skins from
  onions and garlic. Place cooked vegetables in processor. Whirl until
  smooth. Combine puree, broth, sage, salt and pepper sauce in
  saucepan. Simmer 5 minutes. (Can be made up to this point a day
  ahead; refrigerate.) Prepare Chive Cream: Chop chives in food
  processor. Add sour cream,. Whirl until blended. To serve, heat soup.
  Stir in half and half; gently heat through. Spoon into bowls. Drizzle
  Chive Cream over top. Garnish with chives if desired.

                  Winter Tomato Bisque - Country Living

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Holidays                         Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter or margarine
   1      large         Onion -- chopped
     1/3  cup           Unsifted all-purpose flour
   2      teaspoons     Dried tarragon or savory -- leaves
     1/4  teaspoon      Salt
     1/4  teaspoon      Ground black pepper
   1      can           (10 1/2-oz) condensed -- chicken broth
   1      cup           Water
     1/3  cup           Dried tomato bits or 8 -- dried plum tomato ha
                        (see Note)
   1      pound         Ripe tomatoes (see Note)
   1      can           (11 1/8-oz) condensed -- Italian tomato soup
          10            3/4-oz can condensed -- tomato soup
   2 1/2  cups          Milk
     1/2  cup           Half-and-half
                        Chopped fresh tarragon or -- savory leaves and sp

1. In 4-quart saucepan, melt butter over medium heat. Add onion and saute until tender.
Stir flour, tarragon, salt, and pepper into onion until well mixed. Gradually stir in undiluted
broth and water until well combined. Add tomato bits and heat mixture to boiling, stirring
constantly. Cover and reduce heat to low. Simmer soup 10 minutes, stirring occasionally.

2. Meanwhile, peel, seed, and dice tomatoes. Stir undiluted tomato soup, milk, and half-and-half
into soup until well mixed. Increase heat to medium-high and heat soup until bubbles appear
around side of pan. Do not boil. Stir in diced tomatoes and heat through. Ladle soup into bowls
If desired, sprinkle soup with chopped herbs and place bowls onto plates garnished with sprigs of herbs.

                             Zucchini Bisque

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     Oil
   1      medium        Onion -- chopped
   1 1/2  pounds        Zucchini -- sliced
   2      teaspoons     Salt
   1 1/4  cups          Vegetable stock or water
     1/2  teaspoon      Nutmeg
     1/8  teaspoon      Freshly ground black pepper
     1/2  pound         Tofu
   1      tablespoon    Oil
     1/4  cup           Vegetable broth or water

Saute the first four ingredients. Add the stock or water, nutmeg and pepper to the sauteed vegetables.
Cover and simmer 20 minutes.

Remove from heat and let cool 5 minutes.

Blend the tofu, 1 T oil and 1/4 cup vegetable broth in blender or food processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.