A Perfect Soup For The Holiday Season! Try This Tomato & Pumpkin Bisque With Conch
- Denaldo Bain, CHEF & LICENSED REALTOR
- Dec 20, 2020
- 1 min read
Updated: Sep 22
Ingredients
3 Tbsp. Flour
3 Tbsp. Butter
1/4 C. Onions
1/4 C. Celery
1/4 C. Carrots
8 oz Tenderized Conch
(Rough Chopped)
1 1/2 C. Tomato Sauce
2 C. Chicken/Vegetable
Broth
1 C. Heavy Cream
1 C. Coconut Milk
Method
I first start with a moderately hot pot, add Butter & Flour. Stir constantly in order to not burn the flour. Cook until flour Turns into a Golden Tan Color. Add Celery, Onions,
Carrots & Conch, cook for a few minutes at a lower heat. Have These Ingredients Ready To Go! as you don't want the roux to get darker so be sure you are ready for this step, once the onions are translucent and the conch has started to cook, add tomato sauce and pureed pumpkin combine all the ingredients while gradually adding Chicken or Vegetable Stock, your choice. Simmer on moderate heat until conch is fully cooked through 20 minutes. Stir occasionally preventing lumps and burning, remember we are making a very delicate soup and these methods should be done with care and precision. Add Stock & cook for an additional 20 more minutes. At This Point Remove From Heat Allow To Cool Or Place In Ice Bath Until Temperature Drops. Pour Into A Blender Or Use Hand Blender. Blend Until Smooth. And Add Back Into The Pot & On The Stove. Add Heavy Cream & Coconut Milk, cook On A Low Heat for 10 minutes or a low simmer. Allow Soup to Reduce rest 5 minutes before Serving. Enjoy!
Recipes & Photos By Chef Denaldo Bain
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