Remy's Creamy Onion and Potato Bisque

This recipe is out of a cajun cookbook (Dat Cajun Cookbook by Chef Remy) that my wife and I bought in New Orleans. This recipe is very easy to put together and is great as a main dish. Don't leave out the liquid crab boil which gives this tasty bisque its unique flavor.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 lbs potatoes, for mashing
• 1⁄4 cup butter
• 1⁄4 cup olive oil
• 4  large sweet onions, sliced in thick rings
• 2  tablespoons garlic, minced
• 1⁄4 cup parsley flakes
• 1 1⁄2 cups  chicken stock
• 1  tablespoon  liquid  crab boil
• 1⁄4 teaspoon cayenne pepper
• 1  tablespoon salt
• 1  pint  whipping cream
• 1  quart milk, you may not use it all
• 1  cup green onion, chopped

Directions

1. Boil the potatoes and then mash them and set aside.
2. In a 6 quart pot melt butter, add olive oil, and heat until hot.
3. Add all the onion and stir over medium heat until the onion just begins to brown.
4. Add garlic, parsley, and stir for two minutes.
5. Add chicken stock, liquid crab boil, cayenne, and salt.
6. Cook until it just starts to bubble.
7. Add the mashed potatoes and mix well.
8. Now blend in the whipping cream.
9. Add the milk until desired thickness for a bisque.
10. Top each serving with green onion.