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i finally got around to buying a pumpkin for making a bisque!! this is the recipe i’m going to use http://www.culinarymedianetwork.com/recipes/pumpkin-bisque.html but i was wondering if anyone had some advise before i started. 😀
That sounds like a good recipe! I make a killer squash pear bisque/soup. I can get you the recipe if you want, let me know!
What’s the difference between bisque and soup? Is there really a difference or is it just semantics?
RiDuvessa wrote:What’s the difference between bisque and soup? Is there really a difference or is it just semantics?
From a posting on a website by a chef…
Bisque is a thick, rich soup usually consisting of smoothly pureed seafood (usually lobster or crab), vegetables or sometimes fowl, combines with heavy cream. The term soup usually refers to a combination of vegetables, meat or fish cooked in a stock or some other liquid. It can be thick (bisque, cream soup or chowder) or it can be thin (bouillabaisse or consommé). Both are traditionally served hot and garnished with something like croutons or cheese. So, while a bisque is a soup, a soup is not necessarily a bisque. Still confused? Some soups are traditionally served chilled as in: gazpacho a Spanish classic made from the season’s best tomatoes; or vichyssoise the timeless cold French soup of potatoes, leeks and onions.So, between a bisque and a chowder, chowders typically contain potatoes and is chunkier, while a bisque does not and is more pureed and smooth, but not watery (thin). Soup is just a broad category.
siberakh1 wrote:RiDuvessa wrote:What’s the difference between bisque and soup? Is there really a difference or is it just semantics?
From a posting on a website by a chef…
Bisque is a thick, rich soup usually consisting of smoothly pureed seafood (usually lobster or crab), vegetables or sometimes fowl, combines with heavy cream. The term soup usually refers to a combination of vegetables, meat or fish cooked in a stock or some other liquid. It can be thick (bisque, cream soup or chowder) or it can be thin (bouillabaisse or consommé). Both are traditionally served hot and garnished with something like croutons or cheese. So, while a bisque is a soup, a soup is not necessarily a bisque. Still confused? Some soups are traditionally served chilled as in: gazpacho a Spanish classic made from the season’s best tomatoes; or vichyssoise the timeless cold French soup of potatoes, leeks and onions.So, between a bisque and a chowder, chowders typically contain potatoes and is chunkier, while a bisque does not and is more pureed and smooth, but not watery (thin). Soup is just a broad category.
Thanks for the info. I just had a yam bisque tonight. It was quite tasty. (and pureed!)
RiDuvessa wrote:siberakh1 wrote:RiDuvessa wrote:What’s the difference between bisque and soup? Is there really a difference or is it just semantics?
From a posting on a website by a chef…
Bisque is a thick, rich soup usually consisting of smoothly pureed seafood (usually lobster or crab), vegetables or sometimes fowl, combines with heavy cream. The term soup usually refers to a combination of vegetables, meat or fish cooked in a stock or some other liquid. It can be thick (bisque, cream soup or chowder) or it can be thin (bouillabaisse or consommé). Both are traditionally served hot and garnished with something like croutons or cheese. So, while a bisque is a soup, a soup is not necessarily a bisque. Still confused? Some soups are traditionally served chilled as in: gazpacho a Spanish classic made from the season’s best tomatoes; or vichyssoise the timeless cold French soup of potatoes, leeks and onions.So, between a bisque and a chowder, chowders typically contain potatoes and is chunkier, while a bisque does not and is more pureed and smooth, but not watery (thin). Soup is just a broad category.
Thanks for the info. I just had a yam bisque tonight. It was quite tasty. (and pureed!)
oooh yam bisque?! that sounds awesome!!
i made kinda a bisque…..but i think i put to much leek into it so i get to wait till next season to do it again
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