Smoked Garlic & Onion Bisque
Yield - 3/4 Gallon
1/2 CUP SMOKE/ROASTED GARLIC PURÉE (See Recipe)
3/4 CUP SMOKE/ROAST ONION PURÉE (See Recipe)
1/2 CUP WHITE FLOUR
1 CUP FUMÉ BLANC (Or Any Dry White Wine Aged in Charred Oak Barrels)
1 CUP SMOKED CHICKEN STOCK (See Recipe)
1/4 CUP SMOKED DUCK DEMI GLAZE (See Recipe)
1/2 TSP GROUND CAYENNE
1/2 TSP GROUND WHITE PEPPER
1/2 TSP FRESH GROUND NUTMEG
2 QUARTS HEAVY WHIPPING CREAM
1 QUART MILK
1/2 BUNCH SHALLOT TOPS (WHOLE)
In a large Dutch oven and over medium heat, add garlic and onion purées along with flour. Use a whisk to completely blend the ingredients, sauté until a light brown color is achieved (about 10 minutes). This will make a roux without adding oil or butter. Slowly add remaining ingredients, whisk in each thoroughly, to remove any lumps.
Simmer bisque for 25 minutes to marry flavors. Taste and adjust for salt and peppers. (Stocks can be very salty, it is therefore best to add this seasoning after the dish is prepared.)
Bisque should be velvety smooth with a rich mellow smoke flavor.
Ladle bisque into preheated soup bowls garnish with shallots.
This recipe is a marriage of different lite smoked flavors. I have found it best when different woods are used to smoke the base ingredients.
The Fumé Blanc wine used in the recipe is very important (Fumé in French means smoke). It is a dry white wine normally made from Sauvignon Blanc or Chardonnay grapes. The wine is aged in charred oak barrels such that it may absorb the smoky flavors of the wood. This wine makes a perfect cooking complement to smoked recipes.
The bisque is best when understated, that is, when little fanfare is given to the ingredients. Let customers discover this soup, they will be "surprised" as to it's delicate flavors yet rich body. I suggest that it be introduced as a soup du jour, then brought forward on the menu.
Also, Cajuns call a thick-hearty soup a bisque, this is my personal favorite.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: March 15, 2018