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Ingredients:
4 cups chicken broth
6 medium potatoes, peeled and diced
2 medium onions, coarsely chopped
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon finely minced garlic
1 teaspoon salt
Dash of pepper
1 cup chopped scallops
1 cup chopped shrimp
1 cup chopped lobster
1 cup chopped crab meat
2 egg yolks
1/2 to 1 cup heavy cream (depending on how thick you like bisque)
Paprika or nutmeg for garnish
Dry white wine, from 1 dash to 1/2 cup, depending on taste (optional)
Bring the cups of chicken stock to a boil. Add potatoes, onions, bay leaf, thyme, garlic, salt, and pepper. Simmer until vegetables are barely tender (about 15 minutes). Add half of all seafood and cook for 5 additional minutes or more until seafood is cooked through. Remove bay leaf.
Place mixture, a little at a time, in blender and puree. Place pureed soup mixture into kettle. Add remaining seafood and cook until seafood is done. Stir in egg yolks, which have been blended with heavy cream. Cook for 2 minutes while stirring, then turn heat off. Add white wine according to taste. Return to heat for several minutes. Serve either hot or cold with paprika or nutmeg garnish.
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