ST. LOUIS, MO (KTVI)- Celebrate National Seafood Bisque Day with L’Ecole Culinare! Chef and culinary instructor Kyle Parks stopped by the KPLR 11 kitchen this afternoon to discuss the secret to a stellar bisque.
Chef Parks encourages people to try out this easy and delicious recipe and invites them to come taste similar recipes at the L’Ecole Culinare Restaurant.
For more information, visit lecole.edu
- 1 cup onion, minced
- ½ cup carrot, chopped
- ½ cup celery, chopped
- 1 cup tomatoes, chopped
- 16 oz. shellfish stock *
- 4 tablespoons flour
- 6 tablespoons butter
- ½ cup heavy cream
- 1 oz. lump crab meat
- 1⁄2 teaspoon red pepper flakes
- To taste salt
- To taste pepper
Sauté carrots, celery and onion over medium heat in butter until onions are translucent. Cover with flour and stir until it makes a paste. Slowly whisk in stock. Add tomatoes and garlic. Bring to a boil and then reduce to a simmer. When vegetables are soft, blend the ingredients and strain. Whisk in heavy cream and season to taste.
Top with lump crab meat for garnish.
By MacLain Naumann