Bisque is a creamy soup.
Bisque is thicker than stock based soup but smoother than chowder. Traditionally, bisque was a French shellfish soup made of pureed lobster, crab, shrimp, or crawfish. Whether a soup is classified as a bisque depends on the texture, ingredients, and technique used to make it.
Texture
Bisque has rich, creamy and even texture. It is made from pureed seafood or vegetables, so it has a thicker, more velvety consistency than soup. The soup thickens even more as it is cooked.
Ingredients
Unlike broth soups that are made from water, Bisques are made from pureed seafood and enriched with cream. They're also made with vegetables such as squash, mushrooms, and tomatoes. Cognac, wine, nutmeg, and other spices are used to give bisque an indulgent, rich flavor.
Technique
Traditional brisk requires the shellfish be marinated in cognac or wine, cooked and pureed by hand into a fine paste or pureed with a food processor. Cream is then added to give the Brisque texture. Cooked rice is also added as a thickener.
Tags: made from, from pureed, from pureed seafood, made from pureed, pureed seafood