Adds a hint of sweetness and complexity to the broth.
4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor.
1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque.
1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice.
1 bay leaf: Infuses the soup with subtle, earthy notes.
Salt and pepper to taste: Essential for balancing the flavors.
2 tablespoons fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Step-by-Step Instructions
1. Prepare the Vegetables:
Begin by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of your bisque, contributing to its rich flavor.
2. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
3. Make the Roux:
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