It‚Äôs National Seafood Bisque Day! Seafood bisque is a
delightfully rich and creamy soup made with lobster, crab, shrimp, or
crayfish. It is often seasoned with wine or cognac and a savory bouquet
of spices. In a traditional bisque recipe, the soup is thickened with a
fine pur√©e of crustacean shells! Early recipes also occasionally called
for pigeon instead of shellfish.
Some culinary historians believe that the word ‚Äúbisque‚ÄĚ comes from
the French ‚Äúbis cuites,‚ÄĚ meaning ‚Äútwice cooked.‚ÄĚ Bisque is heated
twice‚ÄĒfirst in the stock and again in the cream. Others believe that the
origin of this word is related to the Bay of Biscay. Dishes from Biscay
traditionally include spices similar to those in bisque.
To celebrate National Seafood Bisque Day, try making your own seafood
bisque! Serve it with a freshly baked baguette for a decadent treat.
I'm not into seafood
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