Board Thread:Fun and Games/@comment-40112086-20200112191008/@comment-44123106-20200112194328

I've never made bisque, but from seeing it made, I think the key is the reduction of the stock.

A quick google found this easy receipe..a slightly cheaty one for everyday use!

Having made your soup, I think a rue would alter the flavour. If it is good and strong, then potato liquidised into the soup might work, but potatoes tend to dilute flavour (really useful if you've over salted something...add a whole potato, simmer, remove spud and the slat will be reduced). Carrots might completment the flavour better (or squash). My go-to for quick thicken is cornflour - mix a teaspoonful in a little COLD water, add the liquid to the soup, stir and simmer.

Hope all that helps!! Let us know how it goes.