Soup Kitchen is located in New York City. This came out of a cookbook called New York Cookbook by Molly O’Neal.
Soup Nazi Seafood Bisque
Al the "Soup Nazi" Seafood Bisque
This soup is very tasty!
- 2 cup dry White Wine
- 1 Bay leaf
- 1 Onion, roughly chopped
- 1 clove Garlic
- 2 ribs Celery
- 1 Lobster (1 to 1 1/2 pounds)
- 12 medium Shrimp, in the shell
- 24 mussels, well scrubbed
- 12 Sea Scallops
- 4 cup Heavy Whipping Cream
- 1 cup Milk
- 1 teaspoon dried Thyme
- 1 tablespoon minced fresh Parsley
- 1/4 teaspoon dried Rosemary
- 1 cup fresh Spinach, well rinsed and washed
- 1/2 cup grated Carrot
- 1/2 teaspoon fresh Lemon Juice
Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.
Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
Serves 6.Print Recipe