This AIP salmon bisque is packed with veggie goodness and is a great way to get your veggies and omega-3. Totally dairy free, paleo and AIP approved!
In a previous soup post I admitted that I don’t really know what to call bisque or chowder or soup or stew. Everything in the soup family kind of runs together in my mind and can be defined as a bowl of yumminess.
If you look up BISQUE on wikipedia this is the definition you’ll find….
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab or crayfish. Also, creamy soups made from roasted and pureed fruits, vegetable or fungi are sometimes called bisques.
So, based on that definition this isn’t technically a bisque, especially since I read that a true bisque involves browning crustacean shells and then simmering in wine and sometimes even grinding the shells and adding them back into the soup. But, this fish soup seems fancier than the others I’ve made, and since bisque is a fancy french term, to set it apart I’m calling it a bisque.
Here are some of the other fish soup recipes on Adventures in Partaking: