Marseille Pumpkin Seafood Style Bisque
1.
Fry the croutons until fragrant, drain the oil and set aside. (You can also add butter and stir fry until golden brown)
2.
After heating in a cold pan, add bacon and saute until fragrant. Add butter, onion, and celery. After sautéing until soft, add broth and 550 ml of water. Add pumpkin and potatoes and cook for 30 minutes until soft.
3.
Use a blender to break the boiled fruits and vegetables into a puree, sieve through a fine mesh, and remove the residue.
4.
Boil the filtered soup on low heat, remove the foam, add a little pepper, salt and fresh cream, and make a thick soup.
5.
Shrimp, squid, mussels, and clams are blanched in boiling water with salt and set aside.
6.
Put seafood, croutons, and thyme in the pumpkin soup and serve on a plate.
Tips:
Before you cook
It is best to prepare 550 ml of water in advance, and the deviation will not affect the taste of the soup.
It is recommended to clean the seafood again after unpacking.
While you cook
The croutons are stir-fried with butter until golden brown for a better taste.
Step 4 Sift the soup to make the pumpkin puree more dense and meandering.
Step 4 Remove the foam to make the soup taste soft and smooth, with a delicious color.
The seafood of step 5 is soaked in the remaining ice water after Nao Shui for a while to make the meat tough and elastic.
Step 6: When placing the plate, you can put part of the thick soup in the bowl first, which is convenient for placing the plate.
The above are the recipe steps of the semi-finished food package produced by Chongshan. Produced in the central kitchen and delivered to the home through the cold chain, providing a weekly mix of fresh and semi-finished dishes and single products. According to detailed graphic recipes, it only takes a few minutes to complete a dish that is not inferior to a star hotel. It aims to provide a more convenient diet solution for busy urbanites and advocate a delicious, healthy and quality lifestyle.
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