If you’ve ever heard of the word bisque, then you might be caused to raise an eyebrow. What exactly is this exotic dish, you might be thinking. Well, the story is a long and complicated one, but we’re here to give you the answers.
The wine in this bisque is what gives it its unique flavor, as well as the various ingredients that are contained in it. However, it is not just the ingredients, but it is rather how they are used in the meal. This is what gives this soup it’s amazing texture and taste.
This food is known for its thicker consistency, giving you everything that you need for a wonderful velvety texture.
The bisque has a long and colorful history, originally made from crustaceans, rice was cooked into it to make the whole situation a lot thicker.
These soups were made from quail or pigeon, which was considered a delicacy in France.
So what exactly is the meaning of the word bisque? Where does it come from? How has it evolved over the years into the soup that you can find today?
What is the difference between this soup and other soups and purees? Can you make one of these soups to impress your friends?
Well, if you want answers to these questions and a whole lot more, we would recommend that you read on.
We’ll give you the whole potted history of the bisque, along with what goes into making it and how you can achieve that unique flavor. We’ll also settle the age-old question – what is better, bisque or chowder?
The History Of Bisque – Food From Around The World
If you’re looking to make an authentic recipe around bisque, then you’ll need to include crustaceans in there somewhere. Back in the day, a bisque simply suggested a soup that was made from quail and pigeon which was mixed in with fish chunks and other assorted seafood.
However, as culinary trends moved on, the term bisque simply became a catch-all term for any kind of pureed soup.
It now doesn’t depend on the type of ingredients used, you can have many types of bisque, from mushroom to lobster bisque.
It will all depend on what kind of ingredients you are adding to it, as well as how you prep it.
Now that we’ve given you a brief history of the making of bisque, we’re going to take a glance at one of the main rivalries of the soup industry and give you a clear definition of the differences between chowder and bisque.
Bisque Or Chowder – Which Is Best?
There is a slight difference between these two types of soup, the main one being the consistency and the manner in which it is prepared.
Bisque tends to have a thinner and smoother texture, whereas chowder is a little bit more choppy, coming with larger chunks inside.
Chowder usually contains more solid ingredients, usually vegetables and large chunks of meat.
You can be certain that you’ll have everything you need for a filling snack with chowder, although we would recommend that you eat the latter if you want to fix that spot of hunger in your belly.
One other slight distinction between chowder and bisque is the fact that chowder does feature bacon as the main ingredient whereas it rarely makes an appearance in bisque.
How Can You Bisque A Lobster?
This is one of the more popular bisques that you can get in most restaurants. For a lobster bisque, you’ll have to make sure that the stock has the right amount of flavor.
You can do this by simmering and boiling the shells over a long period of time, giving you everything that you need for a very powerful taste.
Once you have removed the cooked meat from the lobster itself, you’ll need to roast it in oil and water to get all the flavors from it.
Once you have done this, you’ll need to be sure that you roast the meat with plenty of flavorsome vegetables and aromatic foods like fennel. Again, this will enhance and enrich the flavors.
Once you have done this, you’ll need to deglaze your roasting pan, which you can do by adding some creamy and strong-scented cognac.
Once you have done this, strain off of the meat and simmer the remaining fluid with some additional bay leaves. This resulting stock will be the foundation of your bisque.
Now you’ll need to thicken this mixture. This is usually done with rice, although in this instance you can make it nice and viscous by using the meat of the lobster itself.
You can also puree some of the lobster meat, which will be very important for thickening. You can choose to save the tail and claw of the lobster for the end of the dish.
Our Final Say
We hope that our brief guide to the bisque has helped you to decide what exactly you want from your next thick soup dish.
You can choose plenty of ingredients, although you’ll have to make sure it attains the desired thickness to fully qualify as a bisque.
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