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.
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INGREDIENTS
Nutrition- 2 1⁄2
- 1⁄4cup butter
- 1⁄4cup olive oil
- 4
- 2
- 1⁄4cup parsley flakes
- 1 1⁄2cups chicken stock
- 1tablespoon liquid crab boil
- 1⁄4teaspoon cayenne pepper
- 1tablespoon salt
- 1pint whipping cream
- 1
- 1
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DIRECTIONS
- Boil the potatoes and then mash them and set aside.
- In a 6 quart pot melt butter, add olive oil, and heat until hot.
- Add all the onion and stir over medium heat until the onion just begins to brown.
- Add garlic, parsley, and stir for two minutes.
- Add chicken stock, liquid crab boil, cayenne, and salt.
- Cook until it just starts to bubble.
- Add the mashed potatoes and mix well.
- Now blend in the whipping cream.
- Add the milk until desired thickness for a bisque.
- Top each serving with green onion.
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