Creamy Seafood Bisque

Creamy Seafood Bisque                                           Serves 8

Warm up as the weather changes with this delicious gluten-free bisque.  from The Gluten Free Hassle Free Cookbook by Marlisa Brown to be released March 2015 

3 Tbsp olive oil

½ cup chopped green onion

½ cup chopped celery

½ cup chopped carrots

3 Tbsp tapioca flour

4 cups (32 oz) gluten-free unsalted seafood or chicken broth

3 medium white potatoes cut into ½ inch cubes

½ tsp salt

½ tsp pepper

1 cup  half and half

6 ounces lump crab meat

10 ounces cooked small shrimp

½ cup roasted red peppers, chopped

2 Tbsp sherry

1 Tbsp chopped flat leaf parsley

  1. Heat olive oil in a large pot over medium heat. Add onion, celery and carrots.  Saute for 5 minutes until softened.
  2. Whisk in tapioca flour until well combined. Whisk in broth.
  3. Add potatoes. Reduce heat and simmer for 20 to 30 minutes until vegetables are tender.
  4. Puree soup with immersion blender. If you use a regular blender, puree carefully, a small amount at a time. 
  5. Slowly stir in half and half. Add crab, shrimp, red peppers and sherry.  Bring to a simmer.  Sprinkle with parsley and serve hot.

Nutrition information: 198 calories, 15.3 grams protein, 9.9 grams carbohydrates, 10.3 grams fat, 105 milligrams cholesterol, 675 milligrams sodium, 1.2 grams fiber, 88 milligrams calcium, <1 milligram iron

Tip: Add any type of seafood you like such as cod or lobster.

**Allergy Tip: GF, EF, SF, NF, PF,.  To keep soy-free double check the chicken broth for soy.

FODMAPs: To make FODMAP friendly, omit the celery, use only the green part of onion and replace half and half with unsweetened coconut milk.


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