Celery Root Bisque with Walnut-Parsley Gremolata
Food & Wine's Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata.
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Shrimp Bisque with Crab and Tapioca
At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs.
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Spicy Crab Bisque
Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
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Fire-Roasted Tomato Bisque
This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes but the aromatic vegetables give it homemade taste.
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Mussel-and-Spinach Bisque
Seafood is an opulent start to Thanksgiving dinner, especially in this briny bisque studded with big, plump mussels and spinach.
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Smoked Salmon and Celery Root Bisque
Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon--just make sure the fish isn't too salty.
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Chilled Beet and Green Apple Bisque
Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh.
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Shrimp Bisque with Muscadet and Tarragon
This simple, superlight bisque from the heart of France's Muscadet country has a surprisingly clear and deep shrimp flavor.
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Shrimp-and-Corn Bisque
Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup.
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Pumpkin Bisque with Spicy Shrimp
Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.
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