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Soup
How to make bisque
The seventeenth century was a turning point for soup. Bisque was no longer made entirely of pounded pigeon or boiled game and garnished with crayfish. In fact, the crayfish took center stage. And, not surprisingly, the color of this classic soup turned pink. To get it straight, a bisque is defined as a cream soup, usually seafood-based and, classically, thickened with rice. There. I said it. I acknowledge that there should be some type of crustacean swimming about and rice, in one form or another, holding the goods in place.
Soup Preparation
Welcome back to ChefTalk's on-line classroom where we have been studying the basics of cooking! Our last 2 class sessions focused on stock-making which is one of the most important culinary building blocks....Chilled Soups
It's summer time and that means it's time to start chilling more than the champagne. Below are two recipes for summer drinks, both alcoholic and non-alcoholic, a cold, savory asparagus soup and a coconut-tapioca dessert soup. So whip up some cool concoctions, invite some friends over, and chill out. ...Log in
JustPJ
on
10/16/2009
Wow ... I am truly touched by your comments. Thank you so much. I am so glad you found not only a good recipe ...
sexychef21
on
10/15/2009
how do you post your photos as I have uploaded a bunch with no success
JanJ1948
on
10/12/2009
Thank you for supplying this recipe. It is so great and reminds me of my late Mother's creation. It brought back some fond memories ...
JustPJ
on
10/12/2009
I am so glad for this review. It was truely helpful to me as I am currently looking for a good first step into ...
Nicko
on
10/10/2009
Yes you can only enter 3 total
