What is a Bisque Soup?

A bisque soup, or bisque, is typically a soup made from shellfish. You would not present an imperfect lobster or crab as a centerpiece, but you can use such crustaceans to make the best bisque recipes. The shells can be ground to a fine paste and added to the soup, to make it thicker. Bisque soup can be thickened with rice or they can be pureed. Cognac or wine are often added to bisque recipes to intensify the flavor.

The word bisque can also apply to a cream-based soup without seafood, which has been processed or pureed in a food mill or food processor. Varieties of non-seafood bisque include squash, mushroom or tomato bisque. Traditionally, bisque is served in a two handled mug or cup.

Bisques originated in France and they are closely related to chowders. The difference between a bisque and a chowder is that a bisque is mostly or completely smooth but a chowder has chunks of ingredients in it.

How to Make Bisque

The first step in making a bisque recipe is sauteing seafood in a heavy pot. Leave the shells on if you are using crustaceans. Next, you need to combine soup stock, aromatic spices, and wine to make a broth, and simmer the seafood in this mixture until it is done.

Puree everything, including the shells. Add cream and cook the bisque more, so it can thicken, then serve it with freshly cracked black pepper and chopped fresh parsley. Bisque recipes do vary, of course, but this method is quite typical.

Recipe for Lobster Bisque with Pumpkin Recipe

The following recipe combines the gourmet flavor of lobster with sherry, pumpkin and more, for a really delicious soup. If you have some pumpkin to use and you would like to make a recipe for pumpkin soup, which is extra special, this recipe is heartily recommended.

The pumpkin used in the following recipe gives a special sweet flavor to the soup, which contrasts well with the seafood flavor and the savory taste of the onion and stock. You will have enough to serve twelve people but you can halve the recipe if you want to.

What you will need:

1 cup chopped lobster meat
8 cups lobster stock
1 white onion
2 tablespoons tomato puree
2 lb chopped, peeled pumpkin
1 cup dry sherry
1 tablespoon lobster base
4 cups heavy cream
Salt and freshly cracked black pepper, to taste
Handful of chopped fresh parsley, for garnish

How to make it:

Saute the pumpkin and onions in a deep, heavy pan, until they are soft. Add the cream and lobster stock and bring the mixture to a simmer. Add the tomato puree and lobster base and cook for a few minutes. Puree the soup with a hand blender or in a regular blender. Add the lobster meat and sherry and whisk them in well. Season the lobster and pumpkin bisque and serve it hot with some chopped parsley sprinkled over it.

The King Crab - The Soup, Bisque, and Chowder

If you're looking for the best in seafood soups, you've come to the right place. This is what the Alaskan king crab is known for. Not only for its great size and naturally sweet taste, but also for its versatility when it comes to recipes. From baked crab cakes to crab stir-fry, from main dish crab rangoons to bite-size crab puffs, the king crab is there for any kind of recipe and any kind of occasion. The following three simple recipes will teach how to cook king crab soup, bisque, and chowder.

Oriental King Crab Soup

Ingredients:

2 cups (or 1 pound) of Alaskan king crab meat 2 tablespoons of peanut or canola oil 2 tablespoons of soy sauce 2 teaspoons of fresh ginger, grated 2 tomatoes, chopped 1 green onion, chopped 2 tablespoons of carrots, grated ¼ cup of mushrooms, thinly sliced 4 cups of chicken stock 1 tablespoon of cider vinegar 2 tablespoons of dry sherry

Directions:

Heat the oil in a pot over medium-low heat. Constantly stir the mixture while cooking.

Add the mushrooms and green onion.

Then add the soy sauce and allow it to cook for another minute.

Add the crab meat, tomatoes, and ginger, and cook it for about 4 minutes.

Add the chicken stock and reduce the heat to low, letting it cook for 15 minutes.

Add the remaining ingredients.

Allow it to simmer for 10 more minutes, then serve in bowls.

King Crab Bisque

1 pound of king crab meat 2 tablespoons of onions, chopped ¼ cup of melted butter 3 tablespoons of all-purpose flower ¼ teaspoon of paprika fresh parsley, chopped ground white pepper salt 1 quart of milk

Directions:

Tear the meat into small pieces.

Sauté the onion in the butter.

Add the flour and seasonings.

Add the milk, stirring constantly.

Continue to stir and leave it to cook until the mixture is thick.

Add the crab meat and cook thoroughly.

Serve in soup bowls.

King Crab Chowder

Ingredients:

1 pound of crab meat 6 tablespoons of butter 1 cup of water 2 cups of milk ½ cup of red onion, chopped 1/3 cup of green onion, chopped 1 tomato, chopped 1/3 cup of celery, chopped 3 baked potatoes, diced ½ teaspoon of pepper ¼ teaspoon of salt

Directions:

Melt the butter over low heat in a large pot.

Add the onions, celery, and tomato.

Cook for about 7 minutes on low heat.

Increase the heat, bringing the water to a boil.

Add the potatoes and reduce the heat to a simmer. Let cool for about 50 minutes.

Add the crab meat and the remaining ingredients.

Begin cooking the mixture again, stirring regularly, until the soup returns to a simmering boil.

Serve in soup bowls.