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Monday, September 28, 2015

Squash Bisque

Good Morning Ya'll 
Wake Up and Smell The
Squash Bisque

This stuff is tongue beat your brains out good!!!!!
We serve about 30 gallons a week!!!!

Squash Bisque

Yield 2 gallons
Ingredients and Amounts:
Butter – 1 lb
Diced Onion – 2 lbs
Diced Celery – 1 lb
Diced Bell Pepper – 1/2 lb
Chef Paul Prudhomme’s Seafood Seasoning – 3 Tbs
Chopped Garlic – 3 oz
Diced Yellow Squash – 5 lbs
Chicken or Vegetable Stock – 2 Quarts
Heavy Cream – 2 quarts
Flour – 2 cups (for Roux)
 Butter – 1 lb (for Roux)
Tabasco to taste
Worcestershire Sauce to taste
Season to taste with Salt & Pepper
Method:
In a large pot melt butter and sauté onions, celery, an bell pepper until they start to caramelize, add seasoning and cook an additional 2-3 minutes. Add chopped garlic and diced squash. Sauté until the squash starts to get soft. Add the stock and cream bring to a simmer and cook for 20 minutes. While simmering, make a blonde roux with the butter and flour. Incorporate your roux into the simmering soup by placing a 1/3 of the roux in a mixing bowl and add enough of the soup liquid to the bowl, stirring until the roux is smooth and thin (pour-able), then add this to the soup pot. Bring soup back to a simmer to allow soup to thicken. Repeat this until the soup is thick enough to coat the back of a spoon.  Then puree. Allow the soup to simmer about 15 – 20 minutes and season to taste.