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]
.jpg "How Comms Guru & Founder Of The PR Net Lisa Smith Put Her Stylish Stamp On The Industry")
.jpg "Who Are The Assoulines? Meet The Chic First Family Of Luxury Publishing")
.jpg "Who Is Nats Getty? The Oil Heir & Trans Activist Is Living Life Loud & Proud")
.jpg "Worldly Socialite Haya Maraka's Elegant Etiquette Tips For The Modern Lady")
.jpg "Haute Hostess Christine Chiu's Guide To Throwing The Most Fabulous Fête")
_amber_guinness.jpg "A Mediterranean Menu À La Amber Guinness")
