Bisque

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.

At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs.

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.

This creamy fire-roasted tomato bisque soup calls for store-bought chicken broth and canned tomatoes but the aromatic vegetables give it homemade taste.

Seafood is an opulent start to Thanksgiving dinner, especially in this briny bisque studded with big, plump mussels and spinach.

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.

Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh.

This simple, superlight bisque from the heart of France's Muscadet country has a surprisingly clear and deep shrimp flavor.

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.

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.