AL’S SOUP KITCHEN SEAFOOD BISQUE
Al Yeganeh, a/k/a the Original SoupMan, a/k/a the Soup Nazi, reopened his landmark soup shop at 259A West 55th Street in 2010 after taking a few years off to parlay his success into a frozen-foods franchise. In 1984 they opened their doors at 55th Street & 8th Avenue in NYC and quickly became a worldwide destination serving incredibly delicious and unique soups & Lobster Roll sandwiches.
Rated #1 by Zagat and praised by the New York Times as “Art, not Soup,” we set the standard for culinary excellence long before the famous “Seinfeld” episode made us a cultural icon. The Original SoupMan soups taste incredibly fresh and have a full flavor to them. Now you can make his famous soup at home.
2 cups dry white wine
1 bay leaf
1 onion – roughly chopped
1 clove garlic
2 ribs celery
1 1/2 pound whole lobster
12 medium shrimp – in the shell
24 mussels – well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon parsley – fresh, minced
1/4 teaspoon dried rosemary
1 cup fresh spinach – chopped
1/2 cup carrot – grated
salt and pepper – to taste
1/2 teaspoon fresh lemon juice
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
This recipe for Al’s Soup Kitchen’s Seafood Bisque serves/makes 6