Tomato & Pumpkin Bisque With Conch

January 17, 2019

 

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

 

 

 

 

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, 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 om 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 Heavy Cream & cook for an additional 10 minutes on a low simmer.  Allow Soup to rest 5 minutes before Serving.  Enjoy!

 

 

Recipes & Photos By Chef Denaldo Bain

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

FYRE FESTIVAL THE NIGHTMARE FOR BAHAMIAN CHEF DENALDO

January 18, 2019

1/3
Please reload

Recent Posts

January 22, 2019

January 18, 2019

January 18, 2019

Please reload

Archive