The classical bisque is a highly seasoned soup based on a strained broth of seafood. It is a method of extracting flavor from imperfect crustaceans not good enough to sell on the market. Modern bisque is usually thickened with rice, but authentic bisque used to be thickened with thinly ground shells. Creamy soups made from vegetables or fungi are sometimes referred to as bisque if the ingredients are pureed.
To celebrate the National Seafood Bisque Day, you can go out to a restaurant or cook bisque yourself. This soup is not so hard to cook as you might think. Here is an easy clam bisque recipe for you.
Drain 1 10-ounce can baby clams and reserve liquid. In a saucepan, cook 1/4 cup chopped onion and 2 tbs unsalted butter until tender. Gradually stir in 3 tbs flour and 1 dash pepper. Add clam liquid and 1 tsp Worcestershire sauce. Cook until thickened, stirring. Beat 2 cups half and half with 1 egg yolk. Stir into saucepan along with clams. Heat through, but do not boil. Garnish with paprika before serving (optional).Remind me with Google Calendar
- Unofficial Holidays
- National Seafood Bisque Day, food holiday, unofficial holiday, informal holiday, food day