Y'all. It's honestly a miracle that we managed to finagle any kind of post this week. But look, girls, despite insane work schedules and a never ending supply of laundry to wash, we did it. We made tomato bisque. Really fucking amazing, creamy, hearty, moan-worthy tomato bisque. If you don't moan while eating this we've failed you.
Even though I was pretty busy this week, I still managed to get lost in a weird worm hole on the Internet looking to find the origin of bisque and how it differs from chowder and soup. Do you guys want a lesson? No? Cool you're getting one anyway (luv u).
Sooooo, bisque is a traditional French dish that requires pulverizing seafood shells and using the powder to thicken and flavor the broth. It typically contains chunks of shrimp, crab, or fish, but has in recent years basically come to be the term used to refer to any thick, seafood or vegetable based soup-like thing. I'm actually kind of confused as to how modern-day bisque differs from chowder... because they're both thick and chunky... I don't really know. But traditional French bisque is different because of the whole pulverized seafood shells thing? Oh and then soup is just soup... it's thin, not usually chunky, and broth based. That was such a shitty lesson I am so so sorry.
Anyhow, we've got a week of working, apartment hunting (P.S. WE ARE MOVING!), and wine guzzling ahead, hope it's a good one for all of you, cuties!
Head over to Susty Party's website to find the recipe for this bisque!
Get the recipe for this bisque here or head over to Susty Party's website and use the code "probablythis" for $10 off your purchase. Susty Party makes environmentally-friendly disposable dinnerware and sources manufacturers who employ the blind, which we think is super cool.
Thanks so much Susty Party for sponsoring this post! All opinions are our own.