A bisque is a thick, creamy French soup. Traditional bisque always contained shrimp, but the rules have relaxed over the years and today you will find all sorts of non-shrimp variations: crab, tomato, mushroom…
This is an incredibly rich soup: expect to serve cups of it, not bowls, because for most people it is simply too rich to eat a lot of it (no matter how tasty it is).
The steps are fairly straightforward: create a roux (a cooked mix of flour and fat that will thicken liquid); add fish stock and cook it to thicken it; add cream and spices; add the shrimp and cook until the shrimp are cooked but not overcooked; season to taste.
Recipe here.
Enjoy,
Kevin
