Simplicity Redefined: Classic Bisque with Bourbon

Elegance and the French go hand in hand. When it comes to delicate cooking, no one can beat the French to the top spot. Of the many French delicacies loved worldwide, bisque is as synonymous with elegant cooking as it is with comfort food. A smooth, flawless soup blended to perfection is what the French call a bisque. Dating back to the 17th century, bisque was a fisherman’s favourite, made with shellfish and bits of seafood. Rumours have it that the name is a tribute to the Bay of Biscay, skirting the eastern coast of France that was home to plenty of fish. Whatever the story may be, this creamy flavourful soup is a treat for the taste buds. And to make your own with a twist,


    For the Bisque:
  • 3 tablespoons of bourbon
  • 2 medium-sized sweet potatoes diced
  • 1 shallot diced
  • 4 garlic cloves minced
  • 2 cups of chicken stock
  • ½ cup half and half
  • Unsalted butter
  • Olive oil
  • Pinch of red pepper flakes
  • Freshly ground pepper
  • Salt to taste
  • For the croutons:
  • 4 slices of bread, cut into squares
  • Unsalted butter
  • Brown sugar
  • Pinch of cinnamon

The Process

Heat the olive oil and butter in a pan. Add the diced shallots. Saute until soft. Add the garlic. Saute until light golden at the edges. Season with chili flakes and salt. Add in the bourbon. Toss to combine. Now add the cubed sweet potatoes, followed by the chicken stock. Let it simmer until the potatoes are soft and mushy. Now add the half and half. Let it simmer for another 8-10 minutes. Pour into a blender. Blend until you reach smooth consistency. Add freshly ground black pepper to taste. Set aside.

Now toss the croutons with melted butter, sugar, and a pinch of cinnamon. Bake the croutons at 180 degree Celsius for 8-10 minutes.

Ladle the soup onto serving bowls. Heap the croutons on top. Sprinkle a bit more of pepper. Serve hot. Enjoy!