re: Zuppa Tuscana (photos)

I'm a sucker for dipping French Bread in Bisque or cream soups, or broth soups. You can see that the soup was not complete until the toast was ready.

We have a crawfish bisque somewhere that we haven't done in a long time because MudBugs are hard to get up here. Actually lots of places sell them, I'm just too lazy to go out and wait until they are steamed and If you are the least bit late, they (that day's allotment) is gone.

Maybe I'll get industrious and do Crawfish Bisque. Then I'd have photos of that dish and some to eat.



Actually would rather drive three hours to NO for a bowl made by a Master Crawfish Bisque Chef than to cook it. - As long as they have crusty bread to dip, because I'm a bread dipper kind of guy.