As we get into colder weather, warm comforting food soothes the soul. I love soups, stews and bisques. Bisques may be more unfamiliar to many, more so than soups and stews. I love the rich creaminess of bisques and the warmth it brings to my body.
Bisques are French in origin and are creamy well seasoned soups. While most are made with seafood such as lobster, crab and shrimp, many are made with vegetables. For my taste, you can’t beat the classic crustacean broths that are usually spiked with some sherry, brandy or both. The factor that sets bisques apart from regular soups is the rich smooth and creamy texture which is achieved with the use of heavy cream.
In the strict French tradition, bisques achieve their thickness from cooking the cream on low heat from the very start and slowly reducing the broth to its traditional creamy thickness. Some recipes (like mine) use a thickening agent which makes making the bisque quicker. Either way, I think you will enjoy this wonderful comfort food.