Thickening for bisque

Thickening a bisque typically involves using a roux, which is a mixture of flour and fat, or incorporating a purée of the main ingredient (like seafood or vegetables) to achieve the desired consistency. Another common method is to add cream or a beurre manié (a paste of equal parts flour and butter) towards the end of cooking. Simmering the bisque to reduce the liquid can also help thicken it naturally. The goal is to create a rich, creamy texture that enhances the flavors of the soup.