1920S Bisque - Recipes - Page 6

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Results 51 - 60 of 459 for 1920s bisque

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51. BUTTERNUT SQUASH AND APPLE BISQUE

Combine stock, squash, apples, onion, sugar, salt, rosemary and pepper in heavy saucepan. Bring to boil, reduce heat and simmer 1 hour. ...

52. BUTTERNUT SQUASH & SHRIMP BISQUE

Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. ...

53. BUTTERNUT BISQUE

Peel seed and dice squash into one inch pieces. Place in heavy bottom stock pot with the first five ingredients. Bring to boil and simmer ...

54. BOSTON STYLE SHRIMP BISQUE

In large fry pan, fry bacon until crisp remove and crumble. In drippings, saute celery, onions and garlic until tender. Stir in flour, ...

55. BUTTERNUT BISQUE

Saute onion and garlic, add flour, stirring until smooth. Cook 1 minute. Gradually add chicken broth, bring to boil. Stir in next 4 ...

56. BUTTERNUT BISQUE

My market peels and seeds their squash, which is handy as it must be done for this soup. Cube it and set aside. Melt the butter in a large ...

57. CRAB BISQUE

In a heavy stockpot, melt the butter over medium heat. Add chicken stock, stirring until well blended. Add flour and stir until well ...

58. BUTTERNUT BISQUE

Peel and seed squash. Cube squash and set aside. Melt the butter in a large soup pot; add the carrots, onion and celery. Saute until soft. ...

59. BLEU CHEESE BISQUE

Saute onion, celery, and carrots ... a smooth creamy bisque or serve as is for ... wonderful. Garnish with bacon and/or green onions. Serves 6.

60. BROCCOLI AND CRAB BISQUE

In 3 quart saucepan cook leeks, mushrooms, broccoli and garlic in butter until crisp-tender. Blend in flour, thyme, salt, pepper and bay ...

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