You may be most familiar with pimento as red stuffing in your green olives. As the star of Pimento Bisque, it offers a sweet mild peppery zing along with its bright red coloring.
We tried this recipe as-is relaying on the whisk for consistency and then pulsed in a blender for extra smoothness. The blender created a more velvety finish but also broke down the rice more than we liked.
Pimento Bisque - 1937
Creamy pimento bisque is ready in less than 30 minutes.
Ingredients
- ½ cup Rice
- 6 cups Chicken Broth
- 4 Pimentos ((available canned))
- ½ tsp Tabasco sauce
- 1½ tsp Salt
- 1 cup ½&½ or whole cream
- 3 Egg Yolks* (*substitution options in notes)
Instructions
- Simmer the rice in chicken broth until tender about 15 minutes.½ cup Rice, 6 cups Chicken Broth
- Meanwhile in a small bowl beat the egg yolks and 1/2&1/2 until combined. Set aside.1 cup ½&½ or whole cream, 3 Egg Yolks*
- Once the rice is tender, push the pimentos through a fine sieve and add to both. Add Tabasco and salt. Stir and bring to a boil over medium heat.4 Pimentos, ½ tsp Tabasco sauce, 1½ tsp Salt
- Once a boil is reached, remove from heat and quickly whisk in egg yolk and 1/2 & 1/2 mix until creamy and smooth. Serve hot.
Notes
*If you are concerned about the use of raw egg yolks, they may be omitted or substituted for additional 1/2 & 1/2 or liquid eggs (like Egg Beaters) that are pasteurized.
Serving Suggestions for Pimento Bisque
+ Garnish with finely chopped fresh herbs like parsley or oregano.
+ Serve with crunchy croutons or Parmesan cheese shavings.
Source
Adapted from a recipe in “Delicious Dairy Dishes” (1937).
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