the.com/bisque
the smoothest way to drink something that once had claws and a grudge.
means A rich, smooth, creamy soup, classically made from puréed shellfish like lobster or crab, though the name also covers velvety vegetable versions.
from From French bisque, a word of uncertain origin first applied to shellfish soup. One popular guess links it to Biscay, the bay off France and Spain famous for its seafood — charming, but unproven. The cooking sense and the ceramic sense (bisque as unglazed, twice-fired pottery) may both lean on the idea of 'twice-cooked,' since classic shellfish bisques were made by reducing and straining ingredients more than once. Truthfully, the trail goes cold past the French kitchen.
- name origin
- Possibly from Biscay, the crustacean-rich Spanish bay.
- secret thickener
- Classic versions ground the shells into the broth.
- not just seafood
- Tomato bisque borrowed the silky name shamelessly.
- ceramics twist
- Bisque also means unglazed, once-fired pottery.
lobster bisque — french soup made with lobster, cream, and brandy, served at restaurants worldwide since the 18th century
she-crab soup — charleston, south carolina specialty made with female crab roe, served at magnolias restaurant since 1990
crayfish bisque — traditional louisiana creole soup featuring crayfish, butter, and cream, iconic in new orleans cuisine