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“Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven melt butter, add olive oil and bay leaves.
  2. Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
  3. Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
  4. Add Chardonnay wine and reduce by half.
  5. Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
  6. Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
  7. Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
  8. Serve bisque in warm soup bowls.
  9. Garnish with a sprig Fresh Thyme.
  10. *Chef's Note: Add Creole Seasoning to your taste.

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