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We enjoyed this crab soup in Edinburgh, Scotland. Actually, it was a bisque. Someone asked me the other day the difference between a soup, a chowder, and a bisque. So I thought I would include the differences here. I found a site that answered all my questions too so will include the article and the website. We took the fairy from Belfast, Northern Ireland to Stranraer, Scotland and toured much of the country. I missed Loch Ness though so alas did not see the monster. It is in the very north of Scotland. Sorry, Nessie.
Edinburgh [pronounced as if it were spelled Edin borough, not burg] Castle is an ancient stronghold which dominates the sky-line of the city of Edinburgh from its position atop the volcanic Castle Rock. Human habitation of the site dates back as far as the 9th century BC, and the site has been occupied since the late Bronze Age. There has been a royal Castle here since at least the reign of David I in the 12th century, and the site continued to be a royal residence until 1603. As one of the most important fortresses in the Kingdom of Scotland, Edinburgh Castle has been involved in many historical conflicts and has been besieged, both successfully and unsuccessfully, on several occasions. From the later 17th century, the castle became a military base with a large garrison. Its importance as an historic monument was recognized from the 19th century, and various restoration programs have been carried out since.
The castle is now in the care of Historic Scotland, and is the country's second-most-visited tourist attraction. Although the garrison left in the 1920s, there is still a military presence at the castle, largely ceremonial and administrative, and including a number of regimental museums. It has become a recognizable symbol of Edinburgh and of Scotland.
Edinburgh Castle dominates the city like no other castle in Scotland, and the castle is unequalled in the whole of the British Isles. Over one thousand years of history sit atop the famous Edinburgh rock, and when you see the castle, you will know why over a million tourists a year visit the site. It is easy to understand why the early inhabitants of the area made their first settlements here. People have always sought a safe refuge, and the volcanic rock that forms the base of the castle has always afforded the ultimate safe and defensive position. No visit to the city of Edinburgh is complete without a visit to the castle, and once you have ventured up to the highest parts of the castle's structure, you be overwhelmed by the spectacular views and magnificent panoramas in every direction afforded from this Scottish "Castle of Castles." Edinburgh Castle is every schoolboy's dream of what a castle should be. Today, you can even have your wedding at the castle amid all its splendor and beauty and history.
Next, a little information on the history of bisques from About Bisque Soups, Soup History and Recipes from souphoola.com.
Bisque is often served at high-end events because of its smooth, creamy texture, complex and interesting flavors, and beautiful colors. One of the most popular bisque recipes is lobster bisque. Because of the long cooking process involved, lobster bisque has a wonderful many-layered flavor. Today's way of cooking means that the lobster shell gets removed. However, old-time traditionalists believe that bisque is not truly bisque without the finely puréed shells that serve to thicken the soup. Personally, I'd leave out the shells!"
Here's the crab bisque recipe--alas with no shells so perhaps it is not really bisque!!! It is a very basic recipe for seafood bisque, so you could make lobster or shrimp bisque by simply substituting those sea meats for the crab.
Irish Crab Bisque [Serves 4-6]
Ingredients:
2 eggs, hard boiled
2 tsp. of fresh chive or flat leafed parsley, coarsely chopped
2 tbsp. of butter, softened
2 tbsp. of flour
4 cups of whole milk
1 lb. of lump crab [not claw meat]
½ cup of heavy cream
½ tsp. of Worcestershire sauce
2 oz. of butter
Salt and pepper to taste
1/3 cup of sherry
6 bacon slices, cooked and crumbled
3 oz. of mild cheddar cheese, shredded
Fresh chive, cut into 1⁄3 inch pieces for garnish
Preparation:
Mix together the eggs, chive or parsley, softened butter, and flour in a sauce pan. Heat through until butter is melted and all ingredients are well-blended, stirring constantly. Remove from heat. In a separate pan bring the milk to a boil. Take off heat and begin to gradually add the milk to the roux. Return to low heat, and add the crab simmering for 5-10 minutes and stirring frequently. Purée the mixture. Return to a saucepan and stir in the cream and blend well. Add the Worcestershire sauce, salt, pepper, sherry, and butter. Heat through, but do not boil. Plate the bisque and garnish each in the center with the cheese, bacon, and chive. And drift off to heaven!!!
Erin, Eli, and I in April of 1985 at Edinburg Castle
Edinburg Castle
We enjoyed this crab soup in Edinburgh, Scotland. Actually, it was a bisque. Someone asked me the other day the difference between a soup, a chowder, and a bisque. So I thought I would include the differences here. I found a site that answered all my questions too so will include the article and the website. We took the fairy from Belfast, Northern Ireland to Stranraer, Scotland and toured much of the country. I missed Loch Ness though so alas did not see the monster. It is in the very north of Scotland. Sorry, Nessie.
Edinburgh [pronounced as if it were spelled Edin borough, not burg] Castle is an ancient stronghold which dominates the sky-line of the city of Edinburgh from its position atop the volcanic Castle Rock. Human habitation of the site dates back as far as the 9th century BC, and the site has been occupied since the late Bronze Age. There has been a royal Castle here since at least the reign of David I in the 12th century, and the site continued to be a royal residence until 1603. As one of the most important fortresses in the Kingdom of Scotland, Edinburgh Castle has been involved in many historical conflicts and has been besieged, both successfully and unsuccessfully, on several occasions. From the later 17th century, the castle became a military base with a large garrison. Its importance as an historic monument was recognized from the 19th century, and various restoration programs have been carried out since.
The castle is now in the care of Historic Scotland, and is the country's second-most-visited tourist attraction. Although the garrison left in the 1920s, there is still a military presence at the castle, largely ceremonial and administrative, and including a number of regimental museums. It has become a recognizable symbol of Edinburgh and of Scotland.
Edinburgh Castle dominates the city like no other castle in Scotland, and the castle is unequalled in the whole of the British Isles. Over one thousand years of history sit atop the famous Edinburgh rock, and when you see the castle, you will know why over a million tourists a year visit the site. It is easy to understand why the early inhabitants of the area made their first settlements here. People have always sought a safe refuge, and the volcanic rock that forms the base of the castle has always afforded the ultimate safe and defensive position. No visit to the city of Edinburgh is complete without a visit to the castle, and once you have ventured up to the highest parts of the castle's structure, you be overwhelmed by the spectacular views and magnificent panoramas in every direction afforded from this Scottish "Castle of Castles." Edinburgh Castle is every schoolboy's dream of what a castle should be. Today, you can even have your wedding at the castle amid all its splendor and beauty and history.
Next, a little information on the history of bisques from About Bisque Soups, Soup History and Recipes from souphoola.com.
A bisque is a type of soup that is rich, thick, and creamy in texture. It's been puréed to give it that smooth taste and is traditionally made with cognac or wine, cream, and a blend of spices to flavor seafood. Bisques, as the name suggests, was first found in France. Today, however, you can find bisques all over the world and with a huge variety of flavors-- not necessarily having to do with seafood, either. If you are making a traditional bisque, it would go something like this: sauté seafood in a heavy pan and then add the broth. The broth is made by mixing wine with your soup stock and a variety of spices in the pan. The seafood (still in its shell if crustaceans are used) then simmers in this aromatic base stock until cooked through. Once cooked, it is then puréed (shells and all) in a food processor. After being puréed, cream is added to the mixture. As it cooks, the cream helps to thicken the soup into the desired consistency. Now it's ready to be served, and you can garnish with some beautiful cracked pepper or sprig of parsley. Bisques are not limited to just seafood these days. Now you can find bisque soup recipes in all kinds of flavors and with all kinds of ingredients.
There is a big debate about the origin of the word bisque. There are some food historians who think the word refers to the fact that this type of soup is cooked not once, but twice. Others believe that the origin of the word is related to the Bay of Biscay. The type of food from Biscay usually includes spicy ingredients similar to those used in bisque, but also in another soup called Biscay. Biscay soup uses heavily spiced game birds in a recipe that mirrors typical recipes for bisque. Another interesting fact about bisque is that it's considered a close relative of another kind of soup called chowder. Chowder is also a creamy soup, most of the time a seafood soup. The difference between bisque and chowder is that chowder has thick chunks of ingredients in the rich base, while the bisque has a creamy, smooth texture..." [We think of a clam chowder with its many chunks of potatoes and clams.]
Bisque is often served at high-end events because of its smooth, creamy texture, complex and interesting flavors, and beautiful colors. One of the most popular bisque recipes is lobster bisque. Because of the long cooking process involved, lobster bisque has a wonderful many-layered flavor. Today's way of cooking means that the lobster shell gets removed. However, old-time traditionalists believe that bisque is not truly bisque without the finely puréed shells that serve to thicken the soup. Personally, I'd leave out the shells!"
Here's the crab bisque recipe--alas with no shells so perhaps it is not really bisque!!! It is a very basic recipe for seafood bisque, so you could make lobster or shrimp bisque by simply substituting those sea meats for the crab.
Irish Crab Bisque [Serves 4-6]
Ingredients:
2 eggs, hard boiled
2 tsp. of fresh chive or flat leafed parsley, coarsely chopped
2 tbsp. of butter, softened
2 tbsp. of flour
4 cups of whole milk
1 lb. of lump crab [not claw meat]
½ cup of heavy cream
½ tsp. of Worcestershire sauce
2 oz. of butter
Salt and pepper to taste
1/3 cup of sherry
6 bacon slices, cooked and crumbled
3 oz. of mild cheddar cheese, shredded
Fresh chive, cut into 1⁄3 inch pieces for garnish
Preparation:
Mix together the eggs, chive or parsley, softened butter, and flour in a sauce pan. Heat through until butter is melted and all ingredients are well-blended, stirring constantly. Remove from heat. In a separate pan bring the milk to a boil. Take off heat and begin to gradually add the milk to the roux. Return to low heat, and add the crab simmering for 5-10 minutes and stirring frequently. Purée the mixture. Return to a saucepan and stir in the cream and blend well. Add the Worcestershire sauce, salt, pepper, sherry, and butter. Heat through, but do not boil. Plate the bisque and garnish each in the center with the cheese, bacon, and chive. And drift off to heaven!!!
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