Ina Garten's Shrimp Bisque Recipe on Food52 (2024)

FAQs

Ina Garten's Shrimp Bisque Recipe on Food52? ›

Bisque Is Cream-Based

One of the most significant differences between soup and bisque lies in their base. Soup, in its most fundamental form, relies on a liquid base, typically a clear or lightly flavored broth.

Bisque Is Cream-Based

One of the most significant differences between soup and bisque lies in their base. Soup, in its most fundamental form, relies on a liquid base, typically a clear or lightly flavored broth.

The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

Other thickening techniques, such as using rice or a roux – a concoction of flour and butter — are far more common in today's cooking and are the preferred way of thickening most bisques.

Measure 1 C of ice and stir it into the sauce: the thermal shock will help release more flavor from the shells and in general. When the ice has melted add the water, the bay leaf and cinnamon. Stir well and let simmer over low heat for about 40 minutes until the bisque has almost a gravy consistency.

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish.

Final answer: In traditional bisque, dark roux is not contained. Traditional bisque is a type of soup made from shellfish shells.

The addition of alcohol is a classic flavoring method but can provide more than just flavor. White wine, brandy or sherry can be used and are all excellent liquids for deglazing. This ensures every bit of flavor is cooked into the soup as opposed to being stuck to the bottom of the pan.

Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a velvety consistency, without masking the flavor of succulent shrimp.

What goes with seafood bisque for dinner? ›

Serve the seafood bisque with freshly baked biscuits or crusty bread. If it's a lunch or main course soup, add your favorite salad.

A Sonoma Chardonnay, with its bright acidity and notes of citrus and green apple, would be a great match for Seafood Bisque. The acidity in the wine can cut through the creaminess of the bisque, while the fruit flavors can complement the sweetness of the seafood.

Here's what you can generally expect in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning — Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

Tomato – A fresh tomato will help add color and flavor to this soup. Tomato Paste – You will need tomato paste to add flavor, color, richness, and body to the bisque.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Traditionally bisques are soups typicallly made with shellfish cooked in a flavored liquid then pureed. Over time the shellfish requirement has loosened and any thick soup – even those without it – are sometimes referred to as bisques. Bisques are known for their thick, creamy texture and rich flavor.

Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.