What is the bishop of the walnut?

Bisque walnut is a type of soup that is usually creamy and thick. Although the word "biscuit" traditionally refers to seafood soup, Squash Bisque walnut is generally vegetarian, although it can be made with chicken or fish butt. The soup is usually puree, giving it a smooth texture. The bishop can be flavored according to the regret of the chef, with spices such as a nutmeg or a selection of herbs. It is added to the pan with the selection of aromatic substances or mirepoix, which is traditionally a mixture of finely chopped onions, carrots and celery. Some chefs decide to skip carrots or celery or use other vegetables such as fennel. Other ingredients such as garlic or spices can also be added to and Mirepoix. A supply or water is usually added to the vegetable mixture. A plant supply or ordinary water should be used for the vegetarian bishop. Chefs who wish to prepare more traditional bisque will use fish or seafood. Another option is to use chicken material.

cooks vegetables in stock and release their taste into the soup. When the squash is cooked, flavors of aromatic substances, spices and supplies are mixed together. The chef can significantly change the Squash Ořešák flavor profile by changing the used spices. For example, adding chili or Kayen pepper will give the soup southwest taste instead of the usual sweet and spicy taste of cinnamon or nutmeg.

Bisque nut is pyrene, which gives it a creamy and smooth texture instead of a robust texture. The chef can use a submersible blender to pure soup directly in the pot. Another option is to pour soup into the blender of the container and puree of JIV doses. The cooling soup slightly prevents burns and spraying during puree.

The traditional method for bisque puree is to strain soup via chinois or net sieve. Pieces of vegetables are promoted by a fine wire mesh that breaks them and provides a smooth texture. Some chefs add cream to the soup noBo cream fraiche before puree or stress, others prefer to wait for the cream just before serving the soup. After the puree that the soup can also be frozen for later consumption.