Everything about Bisque Food totally explained
Bisque is a thick, creamy, highly-seasoned
soup of
French origin, classically of
puréed crustaceans. It can be made from
lobster,
crab,
shrimp,
crayfish, or various vegetables.
Etymology
It is thought the name is derived from
Biscay, as in
Bay of Biscay, but the crustaceans are certainly
bis cuites "twice cooked" (by analogy to a
biscuit) for they're first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed.
Method
Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market; if the shells are not ground to a fine paste and added to thicken the soup, it isn't really a bisque.
Julia Child even remarked, "Do not wash anything off until the soup is done because you'll be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."
Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.
Bisque is also sometimes used to refer to cream-based soups that don't contain seafood, in which the ingredients are pureed or processed in a
food processor or a
food mill. Common varieties include
tomato,
mushroom, and
squash bisque.
Further Information
Get more info on 'Bisque Food'.
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