While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Calling all crustaceans - October 19 is National Seafood Bisque Day.
Dive right in to this smooth and creamy French creation that celebrates the fruits of the sea. It's the perfect soup to see you through the chilly days ahead.
While many like to think that bisque borrowed its name from the Bay of Biscay, it actually comes from the method used to make bisque. The lobster, crayfish, crab and shrimp are lightly sautéed in their shells first, followed by a nice long, simmer in wine and spices. This "twice cooked" philosophy is referred to as bis cuites.
Bisque was developed as an ingenious way to extract flavor from the crustaceans that didn't quite make the cut at the market. A real bisque uses everything, like grinding up the shells to create a paste that thickens the soup. But if you're a bit squeamish about snacking on shells, rice is also a handy thickening agent. Add a thorough dose of cream at the end and you've got a rich, velvety soup bursting with flavor.
Try your hand at setting a shrimp bisque to simmer on the stove, or perhaps a Provencal seafood bisque is more up your alley. The "Soup Nazi" even has a recipe for one. Make your own so you don't have to face the humiliation of "No soup for you!"
Why in the world would you post such a delicious picture and not post THAT recipe? For shame!
Gotta say, that looks like something I ate and lost.
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