Put sustainability at the heart of your cooking and make a green prawn bisque like a proper eco-chef. Mindful stoned citizens with a refined taste for expensive goods and haute cuisine will appreciate this French classic. Effortless and made with the planet in mind, this green prawn bisque is in all essence conscious luxury in a bowl!
What exactly is bisque?
For those who pick hamburgers before pies, bisque is a thick and creamy soup made with shellfish. Culinary legend Julia Child was one of the first celebrity cooks that showed the world you don’t have to be perfect to make a perfect dish. Her famous Bisque De Homard A L’americane’ recipe in her cookbook Mastering the Art of French Cooking is a culinary masterpiece. Julia writes that the trick to perfecting bisque lies in the broth and butter. Now we are not talking Knorr stock and Rama margarine people, please!! To cook bisque like a Masterchef, you do need to make your own broth AND butter from the shells of the crayfish. Better to start cracking then!!
Life itself is the proper binge, didn’t skimp on the good stuff in life or in the kitchen
Julia Child
Taking Tips From The Trade
Taking a page from Julia’s bible, Executive Sous Chef at The Table Bay Wesli Charles Jacobs creates dishes defined by quality, not quantity. Not a bad rule of thumb to follow, especially after FAO reports reveal that one-third of the food produced in the world is never eaten and simply wasted. Adapting the zero-waste movement, whose motto is: Refuse, Reduce, Reuse, Recycle, and Rot.
With prawn bisque, you are guaranteed zero wastage as you will make use of the entire prawn and not just the meat.
Feeding two birds with one scone
Built from ingredients that most restaurants would toss into the trash, his prawn bisque recipe demonstrates that resourceful, sustainable kitchen practices are perfectly compatible with the highest level of quality. Even more so, you can pull it off with very little effort, making it an post-pandemic pot party essential!