This vibrant and velvety bisque, with its blend of split peas and baby peas, is paired with delicate shrimp and anise-like tarragon rather than the usual ham or bacon.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Place split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
- Drain split peas, and transfer to a large stockpot. Add clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until peas soften, 35 to 40 minutes.
- Stir in baby peas, and simmer for 5 minutes. Let soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
- In a large bowl, stir together shrimp, garlic, lemon zest, paprika, and salt. Melt butter in a nonstick medium skillet over medium-high heat. Add shrimp, and cook, stirring, until they begin to turn pink and opaque. Add lemon juice, and stir for 1 minute more. Remove from heat, and stir in tarragon.
- Ladle bisque into six shallow soup plates, and place a mound of shrimp in the center of each serving.
Nutrition Facts : Calories 310 g, Cholesterol 120 g, Fat 4 g, Fiber 14 g, Protein 30 g, Sodium 577 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love