“Bisque” sauce and soup base
“Bisque” sauce and soup base
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Ingredients
For 4 people
Cream
- 300 grams coldwater shrimps
- 50 cL of double cream
- 2 tbsp of olive oil
- 1 tsp celery root, diced
- 50 cL of water
- 1 tsp of fresh dill, finely chopped
- 1 garlic clove
- Salt, ground pepper by taste
“Bisque” sauce and soup base Directions
- Peel shrimps, removing heads and carapaces. Set aside peeled shrimps for the main dish.
- Heat up the oil in the stewpot, put in shrimp carapaces and heads, celery and garlic and toast for 10 minutes. Pour in water and boil for 5 minutes. Strain. Add double cream and chopped dill in the strained broth. Bring to a boil. Remove from the heat and set aside.
- By adding 30 g more of double cream and 50 g of milk, you will get soup base for a “Bisque” soup.
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