Does anyone know WHAT a bisque IS? I didn’t. And I realized that I didn’t as I was writing the paragraph above. So I decided to research it. A visit to wikipedia (don’t hate me, this isn’t academic research) says that bisque is usually used to describe a cream soup made somehow with crustaceans. Usually the crustaceans are cooked twice. Supposedly this term originated in France. Evidently now people use it for all kinds of cream soups. Wikipedia suggests that this a strategy to make the soups sound more sophisticated. Interesting. Now I know. And now YOU’RE gonna know what I use to make spinach bisque. Enjoy!
In an effort to make this easier for you guys to make, I’m including a link to the “Taste of Home” website’s version of Spinach Bisque. That way you don’t have to rely on me measuring things. I actually believe that the recipe mom and I used originally came from “Taste of Home” so I feel like this is the best way to send you. Find the recipe Here.
Ground nutmeg (sometimes I use this & sometimes I don’t)
Cheese (Cheddar is best, if you ask me)
1. Saute onion in butter until tender.
2. Stir in the flour, salt and nutmeg until blended.
3. Gradually whisk in milk, water, salt and black pepper. Bring to a boil.
4. Cook and stir for 2 minutes or until thickened.
5. Reduce heat to medium; add the cheese and stir until melted.
6. Stir in the spinach till it is cooked nicely into the soup.