Langostino Bisque
Ingredients
- 1 C. Orca Bay Langostinos (leaves 1 C. to use for garnish)
- 1 C. Yellow Onion, ¼” dice (about ½ ea., 3” dia.)
- ½ C. Carrot, ¼” dice (about 1 ea.)
- ½ C. Celery, ¼” dice (about 2 medium stalks)
- 1-1/2 Tbsp. Garlic, minced (about 2 cloves)
- 2 Tbsp. Butter
- 3 Tbsp. Flour
- 2, 8 oz. bottles, Clam Juice
- 1-1/4 C. Vegetable Juice Cocktail
- 1-1/2 C. Red Potatoes, 1/4” dice (about 2 ea.)
- 2 Tbsp. Dry Sherry
- 2 tsp. Fresh Tarragon, minced
- ¼ tsp. Salt
- 1/8 tsp. Nutmeg
- 1/8 tsp. Cayenne Pepper
- 1 C. Milk
50 minutes / Serves 6 as an appetizer, 4 for a main course / Intermediate / Print Recipe
Instructions
- Melt the butter in a large sauce pan overmedium heat.
- Add onion, half the carrots (1/4 C.) and half the celery (1/4 C.) Saute, stirring occasionally, until onions are translucent, 3 to 4 minutes.
- Add garlic and flour and sauté, stirring constantly, for 1 minute, until garlic is aromatic and flour is well blended into vegetables.
- Add clam juice, vegetable juice cocktail and 1 C. Orca Bay langostinos.
- Return bisque to simmer, then simmer, stirring occasionally, for 20 minutes.
- Puree soup in blender (preferred) or food processor, or use immersion blender; blend until smooth and lump-free.
- Return soup to heat, add potatoes and remaining carrot and celery, and simmer 15 to 20 minutes until potatoes are tender.
- Add remaining 1 C. of Orca Bay Langostinos, the sherry, seasonings and milk, stir to incorporate while returning bisque just to a simmer, and serve.
Recipe Credits
Recipe Submitted by Roger Fickenscher.
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