Best Al The Soup Nazi Seafood Bisque Recipes
THE SOUP NAZI'S CRAB BISQUE
This is the soup Jerry orders in the show (Seinfeld) and it is the most requested Soup Nazi clone.
Provided by Vicki Butts (lazyme)
Categories Fish Soups
Time 5h20m
Number Of Ingredients 17
Steps:
- 1. Remove all the crab meat from the shells and set it aside.
- 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
- 3. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
- 4. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
- 5. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
- 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
- 7. Add the remaining crab and simmer for another hour until the soup is very thick.
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
SOUP NAZI'S SEAFOOD BISQUE
This recipe is from that lovable NY "Soup Nazi", Al Yeganeh. "Customer Rules: Pick the soup you want, have your money ready and move to the extreme left after ordering!"
Provided by quotFoodThe Way To
Categories Lobster
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the white wine, bay leaf, onion, garlic and celery in a large
- stock pot over medium heat. Boil. Add the lobster, cover the pot.
- and steam for 10 minutes. Remove the lobster, set aside and cool.
- Add the shrimps to the boiling broth, cover the pot and steam for
- 5 minutes. Remove the shrimps with tongs, set aside and cool.
- Add the mussels, cover the pot and steam until they open,
- about 5 minutes. Remove the mussels with the tongs,.
- extract the meat and discard the shells.
- Add 2 cups of water to the liquid in the pot, bring to a boil and
- add the scallops. Cover the pot, and steam for 3 minutes.
- Remove the scallops with the tongs.
- Extract the lobster meat, reserving the shells. Peel and devein the
- shrimps, reserving the shells. Chop the meat into bite-size pieces,
- cover and set aside.
- Return the lobster and shrimp shells to the broth and add 2 more
- cups of water. Bring to a boil, then reduce heat to simmer for
- 30 minutes. Strain the broth and return it to the pot. Discard shells.
- Bring the broth to a simmer over low heat. Add the cream, milk and
- herbs and simmer until mixture thickens slightly, about 5 minutes.
- Add the seafood and simmer for 2 minutes. Stir in the spinach and
- carrots and simmer another 2 minutes to just wilt the spinach.
- Season with salt, pepper, and lemon juice. Serve hot.
Nutrition Facts : Calories 851.2, Fat 63.2, SaturatedFat 38, Cholesterol 376.9, Sodium 691.3, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 41.6
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The Soup Nazi Seafood Bisque is a delicious soup recipe that has been made famous by the hit television show "Seinfeld". The Soup Nazi was a character on the show who ran a soup stand in New York City and was known for his strict rules and high-quality soups.
The History of the Soup Nazi Seafood Bisque
The Soup Nazi Seafood Bisque recipe was created by Al Yeganeh, the real-life Soup Nazi who inspired the character on the show. Yeganeh owned a soup stand in New York City's Theater District, where he gained a reputation for his delicious soups. Yeganeh's business became so popular that he was eventually able to open a restaurant called Soup Kitchen International, which served a variety of soups including the famous Seafood Bisque. Although Yeganeh and his soups were beloved by his customers, he gained a reputation for being a difficult and temperamental person to deal with, which earned him the nickname of "The Soup Nazi".What is in the Soup Nazi Seafood Bisque?
The Soup Nazi Seafood Bisque is a rich and flavorful soup that is made using a variety of seafood ingredients. Some of the key ingredients in this soup include:1. Shellfish
The Soup Nazi Seafood Bisque typically contains a variety of shellfish, such as crab, shrimp, and lobster. These ingredients are rich in flavor and add a unique texture to the soup.2. Cream and Milk
The cream and milk used in the soup help to thicken it and add a rich, creamy texture. This also helps to balance out the strong flavor of the seafood.3. Vegetables
The soup also contains a variety of vegetables, such as onions, celery, and carrots. These ingredients add a depth of flavor to the soup and help to balance out the seafood flavors.4. Spices and Seasonings
The Soup Nazi Seafood Bisque is also flavored with a variety of spices and seasonings, such as thyme, bay leaves, and black pepper. These spices help to enhance the flavor of the soup and give it a unique taste.How to Make the Soup Nazi Seafood Bisque
Although the exact recipe for the Soup Nazi Seafood Bisque is a closely guarded secret, there are many recipes available online that claim to recreate the flavor of this famous soup. To make the Soup Nazi Seafood Bisque, cooks typically start by sautéing onions, celery, and carrots in butter until they are soft and translucent. They then add in seafood broth or chicken broth, along with a variety of spices and seasonings, and bring it to a simmer. Once the broth is simmering, the shellfish is added to the pot and cooked until it is tender and fully cooked. Heavy cream and milk are then added to the pot to thicken the soup and give it a rich, creamy texture. The soup is then blended until it is smooth and creamy, and served hot with a garnish of fresh herbs or croutons. Some recipes also suggest adding a splash of white wine or sherry to the soup to give it an extra depth of flavor.Conclusion
The Soup Nazi Seafood Bisque is a delicious and decadent soup that has become famous thanks to its appearance on "Seinfeld". Although the exact recipe for this famous soup is a secret, there are many recipes available online that claim to recreate its unique flavor. If you are a fan of seafood and looking for a rich and flavorful soup to warm you up on a cold day, then the Soup Nazi Seafood Bisque is definitely worth trying out.
Seafood bisque is a delicious and creamy soup that is perfect for any occasion. If you love the flavor of seafood, then you are sure to enjoy this recipe. However, making a good seafood bisque can be a challenge, especially if you are new to cooking. In this article, we will provide valuable tips that will help you to make the perfect "Al the Soup Nazi Seafood Bisque" recipe. We will cover everything from selecting the right ingredients to preparing the dish with ease. Let's get started.
Selecting the Right Lobster:
The key ingredient in seafood bisque is, of course, the lobster. If you want a rich and flavorful broth, then it's essential to choose the right lobster. Here are some tips to help you select the right lobster:
• Choose live lobsters: Live lobsters are always the best choice because they are fresher and more flavorful than pre-cooked lobsters.
• Look for the right size: Choose lobsters that are around 1.5 pounds in weight. They will provide the right balance of meat and flavor for your soup.
• Check for freshness: The legs and antennae of the lobster should be moving, and the eyes should be clear. If the lobster looks weak and has a pungent smell, then it's not fresh.
Preparing the Lobster:
After you've selected the right lobster, it's time to prepare it for your soup. Here's how to do it:
• Boil the lobster: Fill a pot with enough water to cover the lobster and add a tablespoon of salt. Add the live lobsters and let them cook for 10-12 minutes.
• Remove the lobster from the pot and let it cool for a few minutes. Then, take off the claws, tail, and head.
• Crack the claws to remove the meat and use a lobster cracker tool or a rolling pin to remove the meat from the body.
Making the Bisque:
Now that you have prepared your lobster, it's time to start making your seafood bisque. Here are some tips to help you make the perfect soup:
• Sauté the vegetables: Sauté onions, celery, and carrots in a pot until they are soft and fragrant. This will give your soup a rich and flavorful base.
• Add the lobster: Add the lobster shells and pieces to the pot with the vegetables. This will add a deep, rich flavor to your bisque.
• Add the broth: Add chicken stock, tomato paste, and other seasonings to the pot. Let the soup simmer for about an hour to allow all the flavors to blend together.
• Puree the Soup: Use a blender to puree the soup until it is smooth and creamy. Make sure to strain the soup through a fine-mesh sieve to remove any large pieces of shell or vegetables.
• Add the Cream: Add heavy cream to your soup and stir it in. The cream will add a creamy and smooth texture to your soup.
Serving the Soup:
Now that your seafood bisque is ready, it's time to serve it. Here are some tips to help you make your soup even more delicious:
• Garnish with herbs: Add fresh herbs such as parsley or chives to the soup for an added burst of flavor.
• Serve with bread: Serve the soup with a crusty bread to make it a complete meal.
• Pair with wine: Pair your soup with a light and crisp white wine, such as a Sauvignon Blanc or Chardonnay.
Conclusion:
Making the perfect seafood bisque may seem like a daunting task, but with the right tips and techniques, it can be an easy and enjoyable experience. From selecting the right lobster to pureeing the soup and adding the cream, these tips will help you to make the perfect "Al the Soup Nazi Seafood Bisque" recipe. Whether you're making it for a special occasion or just to enjoy at home, this recipe is sure to impress. So go ahead and give it a try!