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I've been doing some research and have an idea. I found that Bisque is a cream and sherry based soup. So my thoughts are this: Make a roux with 1/4 cup olive oil and 1/4 cup flour. Add 2 (?) cups light cream whisk the hell out of it (I don't think it should boil or even simmer?) . Add 1/2...

Happy New Year! I just finished enjoying my end of year lobster dinner, and decided I wanted to make lobster bisque from all those shells, bodies, legs and other leftover bits. MY problem is finding a relatively easy recipe for the bisque. I've found some very complex ones that I am not...

Again, Thank you all so much for your timely response to my question. It is very comforting to know that I did nothing wrong with my roux. I have been very afraid of trying this for a long time, and I was very scared making it. I have a tendency to screw things up in the kitchen and I am...

Well then, I guess my first attempt at roux wasn't a disaster after all! When my roux got all thick and gooey, I kinda panicked and added the rest of the broth, brought it to a boil and whisked the daylights out of it until all the gooey stuff was gone. The gumbo turned out very tasty, so...

I made my first roux last night for a vegetarian surf and turf gumbo. I used 1/4 cup olive oil, and 1/4 cup flour. Heated it over med heat stirring constantly until nice and blond. The recipe called for vegetable stock to be added slowly, as soon as the stock hit the roux, the whole thing...

This is my first post on this site! Although I am not a strict vegetarian, when I cook, I cook vegetarian. I've found that it is more healthy, challenging, and just tastes good. The only meat I eat is from canned soups, sushi, eating out, etc. I do use dairy, skim milk, hard boiled eggs in...