Bisque Is Back
Originally used to denote a shellfish-based soup, the term "bisque" has come to encompass any pureed soup with a smooth, silky texture. Often (but not necessarily) thickened with cream, bisque is usually associated with French haute cuisine, and can be dismissed as fussy and high-maintenance. However, at its heart bisque is nothing more intimidating than a blended, vegetable- or seafood-based soup, and it, along with traditional French cuisine on the whole, is experiencing a resurgence in popularity. Plus, did we mention cream?
[Photo by Mark Weinberg/Food52]
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