Bisque is a thick creamy soup typically made with seafood.
Typically made from seafood, bisque has changed around the world to include many different types of ingredients. Started in France, many high end restaurants serve a bisque soup because it has a rich, creamy texture. This soup can be served as a main course with bread or salad, or it can be an introduction to the main meal.
Basics
Bisque soup is a cream based soup, usually including wine or cognac. It is a very smooth soup, as cream is liberally added and the soup pureed. Seafood is the traditional meat used in a bisque, although early recipes also show game birds or other poultry being used.
Origin
According to Alan Davidison in the "Oxford Companion to Food" bisque was first made in France, although the true meaning and origin of the word is up for debate. Because the soup is cooked twice, first in the stock and then in the cream, the title 'bisque' could refer to that. In "An A-Z of Food and Drink", author John Ayto claims that the word 'bisque' could come from the Bay of Biscay, as food from that region typically uses spicy ingredients.
Similarities
Many people equate a bisque with a chowder, but they are not the same. A bisque gets its name from its uniquely smooth texture. A chowder is known for their chunks of seafood and vegetables that are put into the pot. You must chew a chowder, while a bisque should be able to just be swallowed. Although they both are typically made from seafood, do not get the two soups confused.
Traditional Recipes
A traditional seafood recipe would involve sauteing seafood in a pan on the stove. If you are using lobster or other crustaceans, you would leave them in their shell. Add soup stock and spices to the pan and allow the seafood to simmer until thoroughly cooked. After cooking, puree the food. The shells should be pureed as well, if using crustaceans. Once pureed, add cream to the puree in the pot. Once it reaches the desired consistency, it is ready to be served.
Thickening Agents
Traditionally, in recipes from the 18th century, chefs and home cooks used ground lobster or shells from the crustaceans to thicken the soup. More chefs make a roux to thicken the soup. A roux is made from flour and butter. Rice can also be used as a thickening agent. Rarely will a chef today make a bisque with the shells of the seafood.
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