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Culinary Dictionary
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Bisque | ||
 Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.Origin: It is thought the name is derived from Biscay, as in Bay of Biscay Taste and Aroma: Bisque is made with pureed ingredients however; this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables. When preparing Bisque, the main ingredients such as seafood or vegetables are sautéed first and then cooked within the soup base as it cooks. History: When the word was first adopted from the French language, it came over as Bisk, and it thus appears in The Accomplish Cook of Robert May (1685). His recipes, incidentally, illustrate the wider use of the term in his time. The word was originally borrowed into English from French as bisk in the mid-seventeenth century. Bisque was originally used to describe a highly spiced dish of boiled meat or game. |