Charleston White Bisque

Name: Charleston White Bisque
Ingredients: 6 blanched almonds; 1 tablespoon all-purpose flour; 5 quarts plus 1/4 cup water, divided; 1 (5-pound) hen, cut up; 3 blades whole mace; 1 quart whipping cream, divided; 1/2 cup soft breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 cups hot milk; Paprika (optional)

11 ingredients

3 steps

Ingredients

6 blanched almonds
1 tablespoon all-purpose flour
5 quarts plus 1/4 cup water, divided
1 (5-pound) hen, cut up
3 blades whole mace
1 quart whipping cream, divided
1/2 cup soft breadcrumbs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups hot milk
Paprika (optional)

Directions

1

Pound almonds to make a paste; set aside. Combine flour and 1/4 cup water to form a smooth paste; set aside.
2

Combine hen, mace, and remaining water in a large stockpot; bring to a boil. Reduce heat; cover and simmer 1 hour or until hen is tender. Remove hen from broth and cool, reserving broth. Bone breasts and wings, and cut meat into bite-size pieces. Reserve remaining chicken for use in other recipes. Combine chicken pieces, almond paste, and 2 cups whipping cream in container of an electric blender; process until smooth. Set aside.
3

Combine 1 quart reserved broth, remaining whipping cream, breadcrumbs, and pureed chicken mixture in a large Dutch oven. Bring to a boil. Stir in reserved flour mixture, salt, pepper, and hot milk. Heat thoroughly (do not boil). Serve immediately in individual soup bowls. Sprinkle each serving with paprika, if desired.