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Yesterday I introduced you to the ingredients for my Salmon Bisque. Now it's time to break out the big knife and hack 'em up. My tip of the day: don't anthropomorphize your veggies. Really.
Butchering the Garlic & Onions:
Check back tomorrow, we'll heat things up...
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Raising Eyebrows Since 1985
Elizabeth
Raising Eyebrows Since 1985
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3 Have Spoken.:
Oh yum -- bisque of all kinds are heavenly in cold weather. I had a lobster bisque not long ago that was pure heaven. I think my heart was ready to explode from the butter and cream, but hell, it was worth it.
The garlic turned out just fine. This will save me a lot of peeling in the future.
I've been in a quandary over what soup to serve for our 12 course Holy Supper. YES! This will become our new tradition!
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