Bisque is a smooth, creamy, highly seasoned soupofFrench origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, langoustine, crab, shrimp, or crayfish. The French bisque is one of the most popular seafood soups around the world.
Lobster bisque
| |
| Type | Soup |
|---|---|
| Place of origin | France |
| Main ingredients | Crustaceans (lobster, langoustine, crab, shrimporcrayfish), rice |
 Media: Bisque | |
The term "bisque" is also used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper.[2]
It is thought the name is derived from Biscay, as in Bay of Biscay.[3]
Bisque is a method of extracting flavor from crustaceans not perfect enough to send to market. In authentic recipes, the shells are ground to a fine paste and added (sometimes with rice) to thicken the soup. Julia Child remarked: "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."[4]
