PREPARING SHELLFISH BISQUE
Although not very common today, the traditional method for finishing a shellfish bisque was to strain all the solids from the soup, and blend them into a smooth paste, including the shells. This mixture was added back into the bisque, a little at a time, to reach the proper consistency. The bisque was strained, one more time, through a cheesecloth-lined sieve, before serving.
A bouquet garni will add depth of flavor.
A variety of thickeners are used in bisques, from the traditional rice, to roux* and even bits of bread or biscuit.
Bouquet garni are herb and spice bundles used to flavor soups, broths and stews.
Roux is a mixture of flour and fat used to thicken soups and sauces.
