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Campbell's Kitchen Seafood Bisque

Reviewed: Nov. 14, 2010
I have made this easy bisque for years and have tried a few things that I think add flavor. Instead of the potato soup I dice potatoes and put them in raw...they basically disappear but it thickens the soup nicely. I also mince about 1/2 c onions into it. If you add a tablespooon or 2 of tomato paste it makes a lovely pink color. The better the seafood you use, obviously the better the experience. Lobster, scallops and shrimp are the best I think, but Ihave thrown in cut up fish and freshly picked crab too. Have not done it with oysters, only because I am not a huge fan of oyters....but I think clams would be good.
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