Bisque A L’orange Recipe

Name: Maison Lacour French Restaurants Bisque A L’Orange Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 pound Crawfish tails; 4 tablespoons Butter; 1 cup Onion, finely chopped; 1 cup Celery, finely chopped; 1 cup Bell pepper, finely chopped; 3 cloves Garlic, minced; 2 tablespoons Tomato paste; 4 cups Chicken stock; 2 cups Heavy cream; 1 cup Fresh orange juice; 2 teaspoons Orange zest; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 teaspoon Cayenne pepper; 0.25 cup Fresh parsley, chopped (for garnish)

Inspired by Maison Lacour French Restaurant

Time45m

Serves6

Creamy crawfish bisque lightly scented with orange

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FROMAGE & JARDIN

Campari clarifié au Boursin, Gin, Lillet Blanc

herbal · rich · bittersweet

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Ingredients

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Main Ingredients

1 pound Crawfish tails

4 tablespoons Butter

1 cup Onion, finely chopped

1 cup Celery, finely chopped

1 cup Bell pepper, finely chopped

3 cloves Garlic, minced

2 tablespoons Tomato paste

4 cups Chicken stock

2 cups Heavy cream

1 cup Fresh orange juice

2 teaspoons Orange zest

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Cayenne pepper

1/4 cup Fresh parsley, chopped (for garnish)

Method

Preparation

Sauté Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste. Cook for an additional 2-3 minutes, stirring frequently to prevent burning.

Incorporate Crawfish

Add the crawfish tails to the pot, stirring to mix with the vegetables. Cook for about 3-4 minutes until the crawfish are heated through.

Add Stock and Seasonings

Pour in the chicken stock, and add salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer for 15 minutes.

Finishing Touches

Add Cream and Orange Flavors

Stir in the heavy cream, fresh orange juice, and orange zest. Let the bisque simmer for another 5 minutes to allow the flavors to meld.

Blend the Bisque

Using an immersion blender, blend the bisque until smooth. If using a regular blender, blend in batches and return to the pot.

Serve

Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot.