Seafood Bisque
After eating the cioppino for Thanksgiving, there were five cups of super tasty, somewhat chunky broth remaining. As you likely know, I’m more of a recipe follower than a real cook, but I decided to give real cheffing a try and turn the cioppino leftovers into a seafood bisque. Per the web, “bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.”
