Bisque Fun Facts
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.
- It is believed that the name “Bisque” derived from Biscay, (Bay of Biscay), however, the crustaceans are certainly “bis cuites”, French term meaning “twice cooked”, as they are first sauteed in their shells, then simmered in wine and aromatic herbs before being strained.
- Bisque is typically made from lobster, crab, shrimp or crayfish.
- October 19th is National Seafood Bisque Day.
- Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, where pre-cooked ingredients are pureed or processed in a food processor or a food mill.
- Crabmeat is one of the healthiest seafoods for human consumption. It is rich in Omega 3 fatty acids, is relatively low in mercury content, and is a great source for Vitamin A and C, as well as several B vitamins.
Facts and picture courtesy of
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 to 6 servings
- 1 1/2 pounds shrimp, shelled and deveined, shells reserved
- Extra-virgin olive oil
- 1 stick (8 tablespoons) unsalted butter
- 2 leeks, trimmed, halved lengthwise, and rinsed well
- 3 stalks celery, cut into big chunks
- 2 carrots, cut into big chunks
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 strips orange zest
- 2 tablespoons tomato paste
- 1/4 cup brandy
- 3 tablespoons all-purpose flour
- 4 cups heavy cream
- Kosher salt and freshly ground black pepper
- Finely grated orange zest, for garnish
- Finely chopped fresh chives, for garnish
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
- Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste.
- Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
- Take the pot off the heat and carefully pour in the brandy.
- Ignite the brandy with a long kitchen match and let burn until the flame subsides.
- Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
- Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
- Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
- Strain into a clean pot and season with salt and pepper.
- Chop the shrimp.
- Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
- Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
Print this recipe in Adobe Acrobat – Shrimp Bisque – by Food Network and Tyler Florence