Bisque

Bisque is a smooth, creamy soup of French origin, traditionally made from crustaceans such as lobster, crab, shrimp, or crayfish.

Bisque is a smooth, creamy soup of French origin, traditionally made from crustaceans such as lobster, crab, shrimp, or crayfish. In modern usage, the term is also often applied to other puréed cream soups, especially vegetable-based versions. It is typically served as a starter or soup course and is known for its velvety texture.

Origin and definition

Bisque is a French soup traditionally associated with crustaceans such as lobster, crab, shrimp, and crayfish. Standard definitions describe it as a thick, creamy soup, often highly seasoned and strained until smooth.

Preparation

Classic bisque is made by extracting flavour from shells and simmering them with aromatics before straining and enriching the soup with cream. Some recipes also use rice, roux, or other thickeners.

Modern usage

In contemporary cooking, the term bisque is sometimes used more loosely for any smooth puréed cream soup, including vegetable bisques such as tomato or squash. This broader usage is common in food writing and dictionaries, though it is wider than the classical definition. In Canadian English, bisque is a standard term in culinary writing and restaurant menus, especially for seafood soups such as lobster bisque.

Other meanings

Outside cooking, bisque can refer to an unglazed ceramic body, an ice cream containing nuts or macaroons, or a sports advantage such as an extra turn or point. These senses are distinct from the culinary term.