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Posted on 4/6/15 at 9:40 am to SUB
quote:
Isn't a "bisque" supposed to have cream?
I've never seen a traditional crawfish bisque have cream, but I have seen cream based bisques. Maybe what I did is a stew, but everyone I know calls it a bisque.
Posted on 4/6/15 at 10:06 am to SUB
I believe "bisque" refers to pureed shellfish or the presence of shellfish in the soup. With the shells; not just the meat.
quote:
A bisque is a thick, creamy soup that traditionally is made from puréed shell fish. There are several legends as to how it got its name, but most likely it comes from the French words "bis cuites" meaning twice cooked, incidentally the same origins as the word biscuit. In order to extract every bit of flavor, even the shells of the fish were kept, ground into a thick paste and then added back into the bisque. Now many chefs will garnish their bisques with flaked meat to add color and texture.
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