Kippered Soy Curl Bisque
A hearty, old-fashioned style bisque made with potatoes, vegetables, and smoky kippered soy curls in a rich, creamy broth.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
Curdled soymilk:
1 1/2 cups
soymilk
2 tsp
sherry vinegar
1/2 tsp
lemon juice
Soup base:
1 1/2
medium carrots, diced (1 cup)
1
large celery stalk, diced (1 cup)
1/3– 1/2 cup
white onion, petite diced
2
russet potatoes, peeled and diced (or 2 cups frozen diced potatoes)
2 tsp
dehydrated red bell pepper
2 tsp
dehydrated green bell pepper
3 cups
water
1 tsp
1/4 tsp
marjoram
1 tsp
parsley
Thickener:
3 1/2 tbsp
flour
1/2 cup
water
Finish:
4
cashew cream cubes
(See notes for cashew cream amount)
(See notes for cashew cream amount) 3/4 cup
kippered soy curls, chopped
, chopped 1/2–1 tsp
salt, to taste
Black pepper, finely ground
- Add sherry vinegar and lemon juice to a bowl. Pour in the soymilk and let sit undisturbed to curdle.
- In a Dutch oven over medium heat, sweat the carrots, celery, and onion for several minutes until just beginning to soften.
- Add the potatoes, water, chicken-style bouillon powder, marjoram, and parsley. Bring to a simmer and cook until the potatoes are almost tender.
- Stir together the flour and 1/2 cup water. Add to the pot and stir to thicken.
- Add the cashew cream cubes (or cashew cream) and chopped kippers.
- Whisk curdled soymilk by itself and then pour into the soup while constantly stirring.
- Simmer briefly until creamy and heated through, salt to taste.
- Finish with plenty of fresh, fine-ground black pepper.
• Prep: 15 minutes • Cook: 25 minutes • Total: 40 minutes
Makes About 4
Kitchen & Pantry Picks
※
Notes from Craig
Frozen diced potatoes work well here. If you use frozen potatoes O'Brien, you can skip adding red and green bell peppers.
If using cashew cream instead of cubes, blend 1/4 cup cashews with 1/3 cup water until smooth before adding.