I need a good Onion bisque soup recipe ?

*Chicken Bisque Soup Recipe*





4 carrots .


1/2 tsp black pepper .


1/2 lb butter .


1/2 c pimientos, sliced .


1 c flour .


4 celery ribs .


1 large stewing chicken .


2 onions, cut in half .


1/2 c bell peppers, sliced





Step #1 Cook chicken, celery, carrots, %26amp; onion in just enough water to cover until the chicken is tender.


Step #2 (Be sure to cook on low heat).


Step #3 Strain off 8 c chicken stock.


Step #4 Cut up chicken %26amp; set aside.


Step #5 Make butter roux by melting butter %26amp; adding flour.


Step #6 Cook slowly.


Step #7 Bring chicken stock to a low boil.


Step #8 Slowly add roux.


Step #9 Simmer 15 mins, or until soup takes on a glaze.


Step #10 Add pimentos, sliced chicken, peppers, %26amp; pepper.


Step #11 Whisk constantly.


Enjoy the Chicken Bisque Soup recipe


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*Tomatoe Bisque Soup Recipe*





3 lbs ripe red tomatoes peeled, seeded and chopped


1 medium white onion finely chopped


1 can chopped mild green chilies


1 tsp basil


1 tbs parsley


1 pt half and half


1 qt milk


3 tbs butter


3 tbs flour


salt to taste


1/2 tsp course black pepper





Scald and peel tomatoes,


remove seeds


chop tomatoes and place in large heavy pan


chop onion and add to tomatoes


add basil and parsley, salt and pepper and chillies


cook until onions are soft and tomatoes are done. Use low heat to draw the juices out of the tomatoes


I seperate pan melt butter and carefully add flour to make a rou add half and half and milk. Bring just to a simmer (DO NOT BOIL) Cook gently untill it begins to thicken slightly. Slowly add milk mixture to tomatoes stirring constantly. Cook gently for about five to ten minutes. Serve with buttered croutons. Simply delicious.


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*Fruit Bisque Soup Recipe*





1 small ripe cantalope


1 small ripe honeydew


1 pint of grape juice


1 pint papaya juice


2 quarts of heavy cream


1 pint of half and half


Simple syrup .....


8 ounces water


8 ounces sugar





Puree melons and juice in food processor until smooth.


Pour into 1/2 gallon container and slowly add heavy cream and half-and-half.


Sweeten to taste with simple syrup.


Simple syrup....


Bring to a boil and then chill slowly.


Add to cold soups to sweeten taste.


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*Chunky Tomato Basil Bisque Soup Recipe*





1/2 cup celery, chopped


3/4 cup onion, chopped


1/2 cup carrot, chopped


2 garlic cloves, minced


2 tablespoons butter


2 tablespoons olive oil


28 ounces Muir Glen diced tomato


24 ounces v- 8 vegetable juice


6 ounces Muir Glen tomato paste


28 ounces Muir Glen crushed tomatoes


16 ounces Muir Glen tomato


16 ounces chicken broth


kosher salt


crushed pepper


1 bay leaf


1/2 teaspoon baking soda


2-3 tablespoons fresh basil, snipped


1 pint light cream, half-and-half cream or fat-free half-and-half


2-3 ounces heavy cream (optional)


4 ounces cream cheese





Saute the veggies in butter and olive oil combo until softened.


Add tomato ingredients, spices and baking soda.


Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.


About 5-10 minutes before serving, add the cream and cream cheese.


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I need a good Onion bisque soup recipe ?
Here are a few good ideas for you:





Caramelized Garlic-Onion Bisque





Ing:


* 2 tablespoons olive oil


* 2 tablespoons unsalted butter


* 2 cups peeled garlic cloves (4 large heads)


* 5 onions, thinly sliced


* 2 large shallots, sliced


* 1 russet (baking) potato, peeled and sliced


* 3 tablespoons sherry vinegar


* 1 tablespoon chopped fresh rosemary


* 6 cups chicken broth


* 1/2 cup heavy cream


* 1/2 cup well-shaken buttermilk


* white pepper





Dir:


Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes. Stir in potato, vinegar, and rosemary. Increase heat to high and saute, stirring, for 2 minutes. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.





Pur茅e soup in 3 batches in blender (use caution when blending hot liquids) until very smooth. Stir in cream and buttermilk and season with salt and white pepper. Serve hot.





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Onion Bisque





2 cups chopped onion


1 clove garlic, minced


1/2 cup chopped carrot


1/4 cup butter


2 cups diced potatoes


2 (14 1/2 ounce) cans Swanson chicken broth


1/2 cup half-and-half


Salt and pepper


Chopped parsley





Saute onion, garlic and carrot in butter until soft. Add broth and potatoes. Simmer until potatoes are tender.





Puree in blender. Return to heat. Stir in cream. Do not boil. Season with salt, pepper and garnish with parsley.





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Leek and Onion Bisque





Ing:


6 cups chicken broth


1 clove garlic, chopped


1 cup leeks, cleaned and chopped


1 cup celery, chopped


1 cup onion, chopped


录 cup white wine


录 cup sour cream


录 cup cream cheese


录 cup heavy cream


2 tablespoons butter


Salt and pepper, to taste





Dir:


1. Saut茅 the chopped leeks, celery, onion, and garlic in the butter until tender.


2. Add the chicken broth and white wine and simmer for 30 minutes.


3. Remove from stove and pur茅e in your food processor.


4. Add the sour cream, cream cheese and heavy cream and blend thoroughly.


5. Strain through a fine sieve and return to pot.


6. Bring back to a simmer and add salt and pepper to taste.