National Seafood Bisque Day
Every year on October 19th, National Seafood Bisque Day serves up a hot, hearty dish for seafood enthusiasts. The day is commemorated with a delectable bowl of delectable soup made from the catch of the day's catch.
Seafood bisque is a creamy, creamy, and highly seasoned soup of French origin. Recipes call for a strained broth of crustaceans. Use seafood such as lobster, crab, shrimp, or crayfish.
As in the Bay of Biscay, Biscay's name "Bisque" is likely derived from Biscay. However, the crustaceans are certainly bis cuites, implying "twice-cooked." Cooks must first sauteed the seafood lightly in their shells, simmered in wine or cognac, and aromatic herbs before being strained.
This rich and filling soup goes well with a crusty piece of bread. Serve it as the start of a larger meal or the meal itself. Try Gewurztraminer with your bisque if you like wine.
How to celebrate seafood bisque day on a swan day
Try one of the following Seafood Bisque dishes to commemorate the day. Or post one of your own. Be sure to make it a true celebration by sharing with colleagues and families. As always, use #SeafoodBisqueDay to post on social media.
Q. What is the difference between a bisque and a cream soup?
A. The cream is added earlier in the cooking process in a bisque. The cream lasts are added to a cream soup. The amount of seasoning is also different between the two soups.
Is bisques only made with seafood? Q. Is bisques made with seafood?
A. No, although traditionally bisques recipes called for seafood only included seafood as the primary ingredient. However, these savory soups today feature many different types of ingredients. For example, try chicken, potato, or corn bisques.
Q. Is all bisques soup?
A. Yes. Yes. Bisque is a form of soup similar to broth-based, cream-based soups, chowders, and soups.