Friday, November 11, 2011

Shrimp Bisque...Sort Of

Shrimp Bisque
With a cold fall day, and a family recovering from a major stomach bug, I decided our family needed a nourishing traditions brothy soup. With a stock made from femur bones and a tasty veggie mix of carrots, celery, and onions, I pureed in some butternut squash to give it a bisque-like texture, and shrimp for added flavor and protein. While most people would use a sea based broth, I have found beef broth works quite well for my seafood stews. 

Using a nutrient dense base for this soup, along with hearty vegetables, and protein make this a nourishing traditions meal worthy of pregancy, breastfeeding, and beyond.  Tastes yummy as well. There were no left overs of this meal. Add in a hearty sour dough loaf for a complete meal.

Ingredients:

Broth:

Femur bones-2 pounds
carrots--3 
celery-- 3 stalks
onion--1 whole-cut up
bay leaf--1
water--1 gallon
apple cider vinegar--1/4 cup

Soup:

butternut squash--1 large
Shrimp with skins-- 2 pounds
Salt--to taste
Pepper--to taste


Directions:

1. Using a stainless steel stock pot, place the femur bones, carrots, celery and onions, along with bay leaf in 1 gallon of water. Add 1/4 cup apple cider vinegar to leach minerals from the bones. 

2. Cook on medium heat for several hours. I usually only cook for 2 hours, as I usually need the broth for a meal; however, the best broth simmers for at least 12 to 24 hours. 

3. Remove the bones, and vegetables from the broth. I took the marrow from the inside of the bones and added it back into the broth as I thought my family needed the extra nutrients; however, you can do with it as you like.

4. Straining the broth clarifies it and gives a clearer look to the broth, but I did not do that and the soup was wonderful. If you prefer to strain your broth, you can strain it through a strainer.

5. Return the broth to the pot, and add in the peeled, coarsely chopped butternut squash and let cook for 1 hour. In the meantime, peel and devein the shrimp. 

6. Using a hand blender, blend the squash into the soup until the squash is completely incorporated into the broth.

7. In the last few minutes of cooking time, add in the shrimp. Salt and pepper to taste. Enjoy!

This is featured at The Nourishing Gourmet...

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