This recipe is easy and delicious! You won’t find flour in this bisque but you will find LOTS of flavor! I think the secret to this simple recipe is wonderful homemade chicken stock and a little of my Cajun Seasoning! I also love the beautiful green color… it looks and taste so fresh!
I LOVE my immersion blender! Because of my love for this nifty gadget, I decided to give another one away on my Facebook page. The winner is: Janice Plemon. Congratulation! Please message me so I can send you your blender!
I use my immersion blender OFTEN! I love not having to transfer HOT soup to a blender or food processor to puree it. All you do is plug it in, place the blender in the same pot you cooked in and blend! No additional equipment or bowls to clean. You can even use an immersion blender to make homemade mayo. Other recipes on the blog that I use my immersion blender for are Tomato Basil Soup, Easy Shrimp Bisque & Curried Pumpkin Bisque (my FAVORITE)! I also use it to make creamy mashed cauliflower!
Slow Cookin’ & Freezer Cookin’
Another great thing about this recipe besides how good it taste is that it can be prepared in a Slow Cooker. I am using my slow cooker more and more. Slow Cooking saves time and money…two things I desperately need more of these days!
This recipe also makes a BIG batch! If your family can’t finish this big batch of bisque, simply pour the leftovers into mason jars and freeze. Be sure to leave a little room at the top of the jar so that there is room for the bisque to expand as it freezes. When ready to eat, thaw in the fridge or place the whole jar in a pot of cold water and bring to a boil. When you can see that the soup has liquefied again, carefully remove it from the water and allow the jar to cool slightly before using a cloth to remove the lid. The result is a quick and fresh bisque!
I hope you enjoy. This would be perfect on your St. Patrick’s Day menu!
Makes about 10 cups
2 quarts (8 cups) homemade chicken stock or bone broth
1 medium head of cauliflower, core removed and cut into big chunks
1 bunch broccoli, chopped (or 1 lb. bag of frozen)
4 tbsp. bacon grease or salted butter
1 cup grated Parmesan Cheese
1 tbsp. Cajun House Seasoning (or Melissa’s Cajun Seasoning from Satisfying Eats Cookbook)
10 pieces cooked bacon, crumbled
Salt to taste
Stove Top Directions: In a large pot add the broth and cauliflower. Cover and cook for 10 minutes over medium-high heat. After 10 minutes, add the broccoli and bacon grease (or butter) to the pot. Cover and cook for an additional 10 minutes or until broccoli is tender but is still green (DO NOT OVERCOOK). Turn off the heat, and add the remaining ingredients and then blend the bisque using an immersion blender until it is a smooth puree. Taste for salt and adjust if needed. Serve with crumbled bacon and an optional splash of heavy or sour cream.
Slow Cooker Directions: Add all ingredients except cooked bacon and Parmesan cheese to slow cooker. Cook on low 6 hours or high 3-4 hours or until cauliflower and broccoli is tender. Once veggies are tender, blend soup with immersion blender and then stir in Parmesan cheese. Taste for salt and adjust if needed. Serve with crumbled bacon and an optional splash of heavy or sour cream.
Nutrition Information: 100 Calories, 8 gram Fat, 4 Carbohydrates, 1.5 gram fiber (2.5 NET CARBS), 5 grams Protein per 1 cup serving