Dating back to the 17th century, a bisque is traditionally a soup based on a strained broth, or coulis, made from crustaceans. The name may refer to the Bay of Biscay, or to the term bis cuites, meaning “twice cooked,” in reference to a process that sautéed seafood in the shell and then simmered them in wine and spices before straining them and adding cream. In the most authentic preparation, bisques contain ground shells, using every bit of the crustacean to flavor the broth.
In the United States, bisques are most commonly made with lobster, crab, and shrimp. Bisque soups are popular in the South, particularly along the Gulf Coast where fresh seafood is readily available. Historically, the dish was not considered a fancy one, as lobsters were so plentiful that they were considered cheap and common. However, in the late 19th century a seafood renaissance in the United States led to bisques appearing on many upscale restaurant menus. By the mid-20th century, reduced supply had elevated seafood dishes to new heights of cultural status in the United States. This simplified modern bisque can be made with any seafood, from crab and shrimp to lobster, scallops, or even firm, flaked fish.
Recipe Servings: 4
Ingredients
- 3 Tbsp butter
- 2 Tbsp green onion, chopped
- 2 Tbsp celery, chopped
- 3 Tbsp all-purpose flour
- 2½ cups milk
- ½ tsp ground black pepper
- 1 Tbsp tomato paste
- 1 cup heavy cream
- 8 oz crab meat
- 8 oz cooked shrimp (or other seafood)
- 2 Tbsp sherry wine
Directions
- In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add the green onion and celery and sauté, stirring, until tender.
- Add the flour, mixing until well-incorporated. Continue to cook, stirring, for about 2 minutes.
- In another saucepan, warm the milk over medium heat. Slowly add the warmed milk to the large saucepan, stirring until the mixture has thickened.
- Continuing to cook, add the ground black pepper, tomato paste, and heavy cream.
- If desired, remove to a blender in batches and puree, then return to the pan.
- Stir in the crab, shrimp, and the sherry. Bring all to a simmer. Serve hot.
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