Charleston White Bisque

Oxmoor House
about 3 quarts


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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)


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

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.

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.

Created date

February 2010