Try a Lovely Bisque

Broccoli Bisque recipe
2 tablespoons butter
1 1/4 to 1 1/2 bunches fresh broccoli,
trimmed and chopped
1 medium onion, coarsely chopped
1/2 to 1 teaspoon curry powder
1/2 teaspoon salt
Dash of freshly ground pepper
3 1/2 cups chicken broth
2 tablespoons lime juice (or lemon)

Melt butter in a large saucepan over medium heat. Add broccoli, onion and curry powder. Sauté a minute or two, but do not allow the onion to brown. Add salt, pepper and broth. Stir until mixed. Cover and bring to a boil. Reduce heat and simmer until broccoli is just tender, about 8 to 10 minutes.

Cool slightly, then pour half of mixture into blender container. Cover and blend until smooth. Repeat with remaining mixture. Add lime juice. Reheat and serve. Garnish with lemon slices.

Makes 6 servings.

Clam Bisque recipe
10 ounces minced clams
1/2 cup finely chopped celery
3 tablespoons butter, divided
2 tablespoons flour
1 cup milk
Clam juice
1 cup chicken broth
1 cup mashed potatoes
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1 teaspoon grated raw carrot

Drain clams; save juice.

Sauté celery in butter for 5 minutes over low heat.

Melt 2 tablespoons butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.

Corn Bisque recipe
3 (17 ounce) cans cream-style corn
1 small onion
1 small rib celery
2 cups chicken stock or broth
4 cups milk, divided
1/4 cup butter
1/4 cup flour
1 tablespoon steak sauce
Dash of hot sauce
Dash of Worcestershire sauce
Salt and white pepper

Purée corn, onion and celery in food processor or blender. Put in large saucepan to simmer. Add chicken stock and 3 cups of the milk; simmer gently.

Melt butter in saucepan; add flour; cook over medium 3 minutes without browning.

Heat remaining 1 cup milk and add to flour-butter mixture, whisking until smooth and thick. Add steak sauce, hot sauce and Worcestershire sauce. Strain corn mixture if a smooth texture desired. Whisk corn mixture and cream sauce together. Simmer gently. Serve hot

Creamed Tomato Bisque recipe
1/4 pound butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup all-purpose flour
2 (1 pound 12 ounce) cans whole
tomatoes, drained and chopped
2 teaspoon granulated sugar
1 teaspoon basil
1 teaspoon marjoram
1 bay leaf
4 cups chicken broth
1 pint whipping cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
Salt and pepper, to taste

Melt butter in a large saucepan. Sauté celery, onions and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.

Discard bay leaf. Purée 1/3 of the mixture at a time in the blender. Add cream, paprika, curry powder and salt and pepper to taste. Stir to blend.

Serve hot or cold.

Makes 8 servings.

Harvest Bisque recipe
1 small butternut squash, peeled
2 green apples, peeled, cored and chopped
1 medium onion, chopped
Pinch of rosemary
Pinch of marjoram
1 quart chicken stock
2 slices white bread, trimmed
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 egg yolks
1/4 cup heavy cream

Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered 30 to 45 minutes.

Purée in food processor until smooth. Return puréed soup to pot.

In a small bowl, beat egg yolks and cream together. Beat in a little of the hot soup, then stir back into soup pot. Heat, but do not boil.

Serves 4 to 6.

Maryland Crab Bisque recipe
2 tablespoons butter
1 cup minced celery
2 (10 ounce) packages white sauce mix
2 cups half-and-half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 ounce) can chicken broth

In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft.

Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly.

Stir in crabmeat; simmer 15 minutes longer.

Mushroom Bisque recipe
1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)

In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly

. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.

Onion-Cheese Bisque recipe
2 to 3 cups chopped sweet Spanish onion
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
4 cups milk
1 1/2 cups grated Cheddar cheese
1/2 teaspoon Worcestershire sauce
Parsley (for garnish)

In large saucepan sauté onion in butter until soft. Add flour, salt, pepper and sage. Gradually stir in milk. Cook over medium heat until boiling, stirring constantly. Remove from heat. Stir in cheese and Worcestershire sauce, mixing until cheese melts. Purée soup in blender or food processor until smooth. Return to heat and heat gently.

Serve hot, garnished with parsley. Makes 5 to 6 servings.

Shrimp and Mushroom Bisque recipe
1 1/2 pounds small shrimp, cleaned and deveined
1 cup water
1 pound fresh mushrooms, cleaned, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup dry white wine
1 tablespoon chicken bouillon granules
1/2 teaspoon nutmeg
Creole seasoning, to taste
2 cups light cream
2 tablespoons dry sherry

Put shrimp and water in blender (a third at a time) and process until very finely chopped. Set aside.

In large saucepan, sauté mushrooms in butter until liquid evaporates. Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10 minutes, stirring often. Add cream and heat thoroughly. Do not boil. Add sherry. Just before serving, garnish with fresh parsley or chives.

Serves 6 to 8.