I made this soup several times. The first time, I followed the recipe exactly. I am giving it five stars because of how easy it is to make. My husband, the bisque snob said it was missing something, but it was still good.
The last time I made it I think I got it right. I used fish stock instead of chicken stock, left out the cream, added tarragon, a pinch of cayenne pepper, and sherry. I also added a bit of lumb crab meat. It tasted GREAT, and got RAVE reviews at a family dinner. I have also made this recipe leaving out the cream and using lactose-free milk. It was a treat for people who can't normally eat bisque without suffering an upset (lactose intolerant) stomach. The Lactaid milk seemed to have made it taste kind of "sweet, but I added a bit more cayenne and it was still terrific.
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I made this soup several times. The first time, I followed the recipe exactly. I am giving it...