Scallop Mushroom Bisque

This is a deliciously creamy soup with tons of umami. You could use scallops as I did here, or shrimp. Or if you want to keep it vegetarian, use a few more mushrooms and reserve some of the diced mushrooms to return back to the soup after blending.

4 Tbsp butter

1 onion, diced

12 oz mushrooms, diced

3 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1/4 cup flour

2 cups chicken broth

2 cups milk

1/4 cup sherry

6 bay scallops, quartered

Sauté onion in the butter in a soup pot. Cook until onion is beginning to soften, about 5 minutes. Add mushrooms and cook over high heat to brown mushrooms and allow them to release what water they will. Stir often.

Reduce heat to medium-low and add the garlic and the thyme.

Add the flour to the mushroom mixture. Add a bit more butter or a dash of olive oil if mixture is too dry. It should be creamy and bubbly, and streak when you stir it. Cook gently over medium heat for about 3-4 minutes, stirring almost constantly. You will smell a nutty, beautiful aroma.

Then add the broth and milk all at once. Raise heat a bit to bring to a most gentle boil, again, whisking often. The soup will begin to thicken. Then add the sherry.

The soup should be creamy. Now pulse the soup with an emersion blender, and adjust consistency with a bit more milk if necessary.

Add the scallops and cook another 2-3 minutes, until the scallops are just cooked through.

Transfer to bowls and garnish with mint, parsley or cilantro. Serve soup with toast points if desired. Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog