Vegan Lobster Bisque Soup

by Edward Daniel
Smooth sensuous velvety Vegan Lobster Bisque Soup seasoned with candied citrusy cognac and delicate shallots and ballistic garlic cloves.

Smooth sensuous velvety Vegan Lobster Bisque Soup seasoned with candied citrusy cognac and a couple of delicate sweet shallots and ballistic garlic cloves.

Make this:

  • When you’re feeling carnal and looking for guilty pleasure but without ending up in the bedroom
  • When you’re creating an opulent fine dining experience with friends and looking to impress
  • When ou fancy something de luxe but want to keep it a secret from the rest of the World

Maitake mushrooms (or also known as hen of the woods) have a rich, savoury yet zesty flavour to them. Use oyster mushrooms, if unavailable.

Creamy rich yet subtle, this Vegan Lobster Bisque Soup is one of my masterpieces and signature dishes.

Tag me @ethivegan and I’ll share your Vegan Lobster Bisque Soup as a story.

Smooth sensuous velvety Vegan Lobster Bisque Soup seasoned with candied citrusy cognac and delicate shallots and ballistic garlic cloves.
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g maitake mushrooms
  • 1 carrot, medium
  • 2 shallots, sliced
  • 2 cloves of garlic, minced
  • 2tbs olive oil
  • 50ml cognac
  • 200ml dry white wine
  • 1 litre filtered water
  • 2tbs tomato puree
  • 150g tomatoes, halved
  • Around 20 saffron threads
  • 1tbs maple syrup
  • Pinch of cayenne
  • For bouquet garni tied with string
  • Three sprigs of parsley
  • Couple of sprigs of sage
  • Couple of sprigs of rosemary
  • Couple of sprigs of thyme
  • Couple of bay leaves
  • For roux paste
  • 40g vegan butter
  • 3tbs potato starch
  • For almond cream
  • 50g almonds, blanched
  • 200ml water
  • For garnishing
  • Chives
  • Sweet paprika

Instructions

  1. In a large saucepan, coat and sauté the maitake mushrooms, carrots, shallots, garlic for three or four minutes.
  2. Pour in the cognac and white wine. Simmer for a further couple of minutes.
  3. Pour in the filtered water. Cover and gently simmer.
  4. Add in the tomato puree, tomatoes, saffron threads and maple syrup, with the bouquet garni. Cover and simmer the bisque under a low heat for 30 minutes.
  5. Remove a couple of tablespoons of the mushroom and set aside for later as garnish.
  6. Make the roux paste by softening the butter in a small saucepan. Add in the potato starch to form a paste. Add in some of the bisque liquid.  Once integrated add to the remaining bisque in the large saucepan.  Whisk well.
  7. Season with salt, pepper and cayenne. Switch off the heat. Add in the almond cream.
  8. Puree the bisque. Tweak any seasoning. Reheat at a low heat.
  9. Serve, garnishing with the reserved mushroom. Sprinkle with chives and sweet paprika.

 

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