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Cowl Bysk (Bisque Broth)
Cowl Bysk (Bisque Broth) is a traditional English recipe (from Cornwall) for a classic soup of crab meat or lobster in a tomato stock and white sauce base enriched with cream. The full recipe is presented here and I hope you enjoy this classic English version of: Bisque Broth (Cowl Bysk).
prep time
50 minutes
cook time
30 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Vegetable RecipesMilk RecipesBritish RecipesEnglish RecipesCornish Recipes
A traditional hearty soup recipe from Cornwall, with a Cornish name!
Ingredients:
500g ripe tomatoes, finely diced
2 thick rashers of bacon, finely diced
1 onion, finely diced
1 garlic clove, crushed
60g butter
30g plain flour
450ml milk
45g butter
900ml white stock (chicken, veal or seafood [you can use the crab shell for this] etc) or water
200g flaked crab meat (brown and white) — this also works with lobster, langoustine and crayfish
150ml single cream
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Melt the 60g butter in a pan, add the onion and bacon and fry for about 5 minutes, or until the onion is soft and translucent. Now add the garlic and tomatoes and cook gently for 15 minutes, or until the tomatoes begin to break down.
At this point stir in the stock (or water) and adjust the seasonings to taste. Bring to a simmer, cover the pan and cook for 35 minutes.
In the meantime, make a basic white sauce. Melt the 45g butter in a pan, scatter over the flour and stir to combine. Whisk in the 450ml milk and season to taste. Bring to a simmer and cook until lightly thickened and there is no more raw flavour from the flour.
When the tomato soup mixture is ready, pass this through a fine-meshed sieve, pressing down with the back of a wooden spoon. Pour back into the saucepan and carefully blend with the white stock. Add the crab or lobster meat then stir in the cream. Allow to heat through (but do not boil). Serve the bisque hot, accompanied by fried or toasted Breads croutons.
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