bisque – Simply Delicious: The Cookbook Project

3-10: Potato-Onion Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters December 16, 2021December 16, 2021bisque, black pepper, blender, boiled, Cheddar, cheese, chicken bouillon, chicken broth, Christmas Eve, dinner, easy, food processor, green onions, half-and-half, herbs and spices, inexpensive, leeks, lunch, paprika, parsley, peeled, potatoes, purée, revisited, salt, shredded, sliced, soups, thyme, vegetable bouillon, vegetable broth, vegetarian, white onions

This one was weird for me–not the recipe itself, but the fact that I could have sworn I’d already cooked 3-10: Potato-Onion Bisque for this project. Alas, that did not seem to be the case as I could not find pictures of it anywhere. Strange, as this seems like it would have been one of the ones I cooked way back in 2014 when this project first started. Maybe I did and just forgot to take pictures?

It IS getting cold out there (I mean, we’ve had to put on hoodies here in California–that’s winter weather as far as I’m concerned), so maybe a quick and easy soup might be a nice & warm lunch/dinner option?

3-7: Snappy Crab Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters December 26, 2020December 26, 2020bisque, blender, boiled, Cajun, chicken bouillon, chicken broth, crab, croutons, dinner, easy, egg-free, fairly expensive, frozen, gluten-free, krab, lunch, marinated, milk, New Orleans, parsley, purée, salt, seafood, shellfish, sherry, simmered, soups, sweet peas, Tabasco sauce, tender-crisp, tomatoes, untested, whipping cream

Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.

This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. ??

3-18: Shrimp Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 14, 2016March 14, 2020all-purpose flour, appetizers, bisque, boiled, brandy, butter, cooked shrimp, creamy, dill, dinner, egg-free, fairly easy, fairly expensive, fish bouillon, fish stock, frozen, half-and-half, herbs and spices, lunch, melted, paprika, party food, roux, seafood, shellfish, sherry, shrimp, snow peas, soups, sweet peas, tomato paste, untested, whipping cream, yellow onions

I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. ?

I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.