How much does it make

[Delphinus]

Hi everyone,

I found a soup recipe that uses 4-1/2 cups Milk and 1-1/2 cups Chicken Stock (besides the rest of the ingredients). It doesn't, however, say how many it will serve. Can I guess, based upon this, that it will serve 6? Or is there a way to measure something like this?

Thanks in advance.

[hippywife]

1. I would think

that it would also depend on what the other ingredients are, not just the liquids, but based on just that I'm thinking six servings wouldn't be out of the question.

What are you making?

:hi:

[Delphinus]

3. I'm hoping

Lobster Bisque. It sounds so yummy! BUT, it calls for three cups of cooked lobster meat, which I can't seem to find anywhere, so that's another hurdle. The other ingredients are some spices, minced onion, oh, and I see a half a cup of light cream (whatever that is - half & half?).

[ginnyinWI]

2. I'd say

for cups, 8 oz each and for bowls 16 oz each--comparable to the way restaurants serve soup in a cup or bowl size. If you aren't adding a lot of other ingredients you probably have three bowls or six cups/mugs of soup.

[Delphinus]

4. Wow!

That's not a lot, is it?! Good thing I asked! May have to rethink my hunger.

[hippywife]

5. Maybe serve it in cup sized portions

with something else? Bowl sized portions of lobster bisque might be a little pricey to serve as an entree.

[The empressof all]

6. A few tips for Lobster Bisque

I'd love to see the recipe you're using. I use to make Lobster Bisque quite frequently when we visited Cape Cod. It was usually what we did with left over lobsters. If you are a good lobster picker you probably could get by with one lobster but I'd use at least two to allow for a little lobster for the cook to eat to keep up your strength.

After you have cooked the lobster and picked it throw the shells into the broth to enrich the lobster flavor of the soup. If you are using a canned broth make sure you get the one marked low sodium.

Reserve a little of the lobster meat to top off your soup.

I have found that commercial lobster meat in a tub is just awful so if you really want lobster just get the whole animal.

You also can substitute Crab or Shrimp which could save you some money and be really delish.

[Delphinus]

13. Here you go:

Thanks for the tips too! I've only had it one time, from a restaurant, and it was soooo good. This caught my fancy the other day and has been on my mind. :)


Lobster Bisque

Ingredients -

6 tablespoons Butter
6 tablespoons All-Purpose Flour
1 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Celery Salt
4-1/2 cups Milk
1-1/2 cups Chicken Stock
3 tablespoons minced White Onion
3 cups cooked Lobster Meat, shredded
1 tablespoon Paprika
1/2 cup Light Cream

Preparation:

1. Add butter to stockpot. Melt over medium heat.
2. Stir in flour, salt, ground black pepper and celery.
3. Add a small amount of milk to flour mixture. Whisk or stir until flour mixture is completely incorporated, and mixture is smooth.
4. Stir in remaining milk and chicken stock.
5. Reduce heat to low. Simmer and stir until soup thickens.
6. Gently fold in minced onion and lobster meat.
7. Season with paprika. Simmer 10 minutes.
8. Stir in light cream. Simmer and stir until heated through. Serve hot.

[The empressof all]

14. Interesting

If you go with this recipe I'd watch the salt especially if you are using a canned or boxed stock/broth. I would substitute fresh celery (cook with the onions) for the celery salt and I'd use heavy cream instead of the light cream. IMO Bisque needs a hit of something alcoholic at the end. Cognac or Maderia would work

If you've never made Bisque before you may want to try doing it with Shrimp first...If you are comfortable making roux and working with white sauces it's pretty straight forward.

[Delphinus]

16. Good idea.

I've never made a Bisque of any kind before and would hate to spend the money it's going to cost and mess it up!

Thanks!

[EFerrari]

7. While we're asking about measurements,, how many apples in a pound?

I thought I'd get out of this by sending someone else out for 3 pounds of apples and they just bought "a bunch". I don't know how many pounds in a bunch, either.

lol

[hippywife]

8. LOL

What... is the air-speed velocity of an unladen swallow? :rofl:

[beac]

10. European or African swallow?

;)

[hippywife]

11. See, I can't do this at work.

Nobody gets it. I mentioned "pining for the fiords" the other day in a meeting. Got nuthin'. I really don't even catch all of them but the most obvious.

:hi:

[beac]

15. Strange women lying in cubicles distributing quotes is no basis for a system of humor!

(with profound apologies to the Pythons....:evilgrin:)




I too hate it when people don't get a Python reference. Wha? Were they raised in a cave?

[hippywife]

18. I love it! LOL

That's an hysterical parody! :rofl:

[grasswire]

17. it's always amazing...

...that just a few words can turn a message board into a series of comments that must puzzle those who've never encountered Python.

All it takes is the word "shrubbery" or the word "hamster" to set people off. Right-o. Love it.

[hippywife]

19. Shrubbery always, always does it, too.

:rofl:

[ginnyinWI]

9. figure about three apples to a pound.

Unless you are using apples from my trees--in which case you need twice as many to account for bad spots. :)

[EFerrari]

12. Three?! I just peeled, cored and sliced six apples.

And it looks like enough for two pies. There are seven left. Maybe I'll just do them all and make four pies.

Well, now at least we know there are four pies to a bunch. :rofl: