A bisque is a thick, creamy soup that has been blended or strained so there are few or no chunks. It was originally made using game, such as rabbit or fowl, or using crustaceans, including the shells blended into the mixture. It is currently most popular to use some sort of shellfish or seafood, or thick hearty vegetables. Wine and cognac are often included into bisques, as well as cream. It is thought that the term "bisque" is a combination of words borrowed from both French and Spanish. It came over originally as "bisk" from the French language, but the Spanish have the Bay of Biscay that it may have also been adapted from. http://www.foodtimeline.org/foodsoups.html#bisque

People often use their creativity to make different types of seafood bisques, experimenting with flavor combinations and ingredients. There are a few key steps, though, that will make this a bisque rather than some other type of stew or soup. Its pureed, even texture is important, it is rich and creamy, and most often is made using seafood. Here is a basic seafood bisque recipe. Seafood can be interchanged, as the same recipe should work for all types. The process is not too complex, so anyone can do it. The whole thing can be made in one large pot, but a food processor or blender will be necessary to create the proper consistency.

To yield 4-6 servings, the following items are needed:

• 1 pound of seafood- remove shells from shellfish, or chop fish into chunks
• 4 cups of stock, water or white wine- this can be a combination to create more flavor
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cups leeks, carrots, and or celery, chopped
• 1/4 cup cognac or brandy- this ingredient is optional, but will add a classic bisque flavor
• 2 cups cream or half-and-half
• 4 tablespoons butter- 1/2 stick
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste- this will turn the color of the bisque a light pink
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• A few sprigs of thyme and parsley, and a bay leaf- tie them together at the stems or bind in a piece of cheesecloth to create a "bouquet garni." This will be removed before serving. http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe/index.htmlhttp://www.grouprecipes.com/22851/seafood-bisque.htmlhttp://www.dirtygourmet.com/sweet-potato-corn-chowder

Heat the stove to medium-high heat, and add olive oil to the pot. Add the chopped onions to the oil and saute them until fragrant and softened but not browned, about 5 minutes. Add the chopped vegetables to the pot. Cook until they are tender, not browned, about another 5 minutes. Add the seafood and cayenne pepper, turning the heat to low. Cook until almost cooked through, which will not take much time at all. The seafood will continue to cook in the soup. Remove this all from the pot and puree in a food processor or blender. Set aside once blended into a thick puree. http://simplyrecipes.com/recipes/crab_bisque/

Add butter and flour to the now empty pot, and stir together about one minute, until light brown. This will cook the flour, which will act as the thickening agent of the bisque. Stir the pureed vegetables and seafood back into the pot, and then add tomato paste, herbs, stock, cream, salt and pepper to the pot. Then add the cognac or brandy, and cook for about 2 minutes. Stir to create an even, thick consistency, and let cook until the whole thing is hot. Serve with a thick piece of bread and butter.