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MarilynFL

OrigCyn, THANK YOU for your posting of Hyeholde's Sherry Bisque

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Joined: Dec 12, 2005

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Posted to Thread #5009 at 6:05 pm on Dec 19, 2006

You found the recipe for me years ago, but it makes so much that I never attempted the soup. Well, I finally made the bisque a few weeks ago and it's fabulous! Definitely on our Christmas menu. Thank you AGAIN!

[Marilyn's Notes: I actually blanched when I got to the end of the recipe and saw that 4 cups of heavy cream and 3 sticks unsalted butter were added!!! I only added 1 C heavy cream and 4 Tbl of butter for the entire batch and it was still delicious. Also wish I could accurately describe the color of this bisque. Because of the carrots and peas, it turns the bisque a rich burnt orange color (the opposite of what you think it might do...I was expecting a muddy color).

I might use slightly less broth/or cook longer this time. We preferred it thicker (maybe that's what all the butter and cream would have done?) so I just boiled until it reduced and thickened.

Made 5 quarts and froze/thawed really well. I goofed and used 2 quarts chicken and one quart of beef broth, all organic. Just grabbed the wrong container. Taste was great.

NOTE: I did NOT wait for the pea broth mixture to sit overnight. When it was cooked, I just continued on with the recipe. So there is a possibility that this soup is EVEN better if you do it the way the recipe says.

I pureed the entire batch with a stick blender and we ate 4 of the 5 quarts that way. I strained the last quart through my chinoise just to see the difference and here are Larry's comments: "Wow...that's amazing. The other way is delicious, but rustic, like I'm the chef eating my own food back in the kitchen. But strained, it tastes 'elegant'." I served it in small china tea cups and drizzled with sherry, heavy cream and finely minced parsley. Truffle oil would also be very good drizzled on top.

So make your choice: rustic or elegant...either way is delicous.

I am going to edit below because a saute step is missing for the veggies.

********************************

Date: Thu, 14 Jan 1999 01:50:02 GMT
From: Cyndi

REC.: Hyeholde Sherry Bisque
Hi, Marilyn - this is from Mike Kalina's
Pittsburgh Cookbook...

1/4 lb. salt pork, halved
2 Tbl. unsalted butter
1 lb. split peas
1 smoked ham hock
3 qt. chicken stock (12 cups)
3 carrots, diced
3 celery ribs, diced
3 celery ribs, diced
1 medium onion, diced
1 large leek, diced
4 ripe tomatoes, peeled, coarsely cut
3/4 c. whole canned tomatoes
1 6-oz. can tomato puree
3/4 c. tomato juice
1 T. tomato paste
2 pints (4 Cups) heavy cream
3 sticks unsalted butter, cubed
3/4 - 1 c. sherry
salt and white pepper to taste
fresh parsley, minced

Put half of the salt pork (whole) into a large stock pot; cook on low heat until translucent. Add 2 T. of butter and the split peas; mix well. Raise heat to high, add the ham hock and chicken stock; bring to a boil. Remove from heat and let rest overnight in refrigerator.

Mince the remaining salt pork and cook in a large stock pot over low heat until translucent. Add diced veggies and saute for 15 minutes.

Add the fresh tomatoes, the canned whole tomatoes, tomato puree, tomato juice and tomato paste. Stir well, then add the mixture that sat overnight. Raise heat to high and bring to a boil; reduce heat and simmer, covered, 1 1/2 hrs.

Remove the ham hock and the piece of salt pork. Puree the mixture in batches in a blender or food processor container, then push it through a fine sieve to get a satiny texture.

Return the mixture to the stock pot over low heat until it starts to simmer. Add 1 1/2 pints of the cream, then use a wire whisk to whip in the 3/4 lb. of butter, a little at a time, while
simmering. Add the sherry and mix well. Season with salt and pepper.

Whip the remaining heavy cream (1/2 pint) until stiff. Dollop it over the bisque when serving, along with parsley, if desired.

Serves 8-12.


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