According to House & Home Magazine, at the Viennese restaurant Amadeus the bisque is served in a sweet pepper inverted in a shallow bowl. The server lifts it with a flourish to let the soup pour out. That’s style. I suppose the skim coat of the surface drying would be prevented that way as well. But at the Keg, the acorn squash soup of the day with goat cheese was superb in flavor and texture just the same. It’s probably made with thick cream like this bisque recipe
