Archive for the ‘Soups’ Category

Quick Lobster Bisque

An elegant starter to a company meal, or a quick and delicious dinner when simply accompanied by a salad and bread. Making a shellfish bisque from scratch is time-consuming, what with boiling the shells for flavor, straining them out of the stock, etc. Starting with Perard’s Lobster Soup makes preparing a creamy bisque a snap: add chunks of poached lobster, a touch of cream, and a decadent sprinkle of minced black truffles to creates a stunning dish in minutes.

Fresh Pea Soup

Fresh English peas have an all-too-brief season in early summer. Barely cooked in a stock scented with leeks, then pureed to creamy smoothness, they make a lively green soup with paradoxical qualities: rich and flavorful, yet light and fresh.

Truffled Shellfish Bisque with Pan-Seared Scallops

A very easy recipe for a very elegant entrée. Vary it by using lump crabmeat, lightly sauteed shrimp, or other seafood instead of scallops.

Bouillabaisse

Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille. It contains various kinds of cooked fish and shellfish. The more people share the meal, the more different fish are included. This recipe uses salmon, scallops and shrimp, but you can use any combination of fish, clams, mussels, lobster, crab, langoustines, calamari, octopus or sea urchins. Traditionally it is ‘special occasion’ fare due to the lengthy preparation, but using PERARD authentic French Fish or Lobster soup as the foundation makes it simple enough for a weeknight dinner.