Вкусный суп БИСК I Ничего не выбрасываем I Готовим из панцирей креветок

French fishermen have been making bisque soup since at least the 17th century, and most likely much earlier. The name "BISQUE" is believed to derive from the Bay of Biscay, while another suggests it comes from the French word "bis-cuit" – twice-cooked (similar to biscuit). I never throw away shrimp shells, heads, and tails. If you don't plan to make bisque the same day you eat the shrimp, simply freeze the leftovers. Make bisque when you have time. The main thing is to not throw anything away! For bisque soup (serves 4), you will need: ✔️ shells, heads, and tails from 400 g of shrimp ✔️ 1 onion ✔️ 1 carrot ✔️ 2 cloves of garlic ✔️ 2 tablespoons of tomato paste ✔️ 1 tablespoon of salt 1 tablespoon rice ✔️ optional 80 ml dry white wine ✔️ thyme ✔️ hot pepper: cayenne / chili / Tabasco ✔️ olive oil ✔️ salt and pepper ✔️ chives or parsley for serving ✔️ cream for serving ✔️ bread for croutons See more recipes on Instagram @chefvivien https://instagram.com/chefvivien?igsh... ⏳ TIMESTAMPS: 0:00 Recipe introduction 0:53 You will need 1:29 Preparing the ingredients 6:38 Making the croutons 7:18 Straining the soup 8:28 Serving 🙂 Subscribe to my channel, comment Watch the video and share the recipe with your friends and family! Ask your questions in the comments. If you've already subscribed, click the bell 🔔 and you'll be notified when a new video is released. #ChefVivienne #Bisque #Soup