My Shellfish Bisque (2024)

FAQs

What is bisque sauce made of? ›

The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque.

The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked."

Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.

Bisque vs.

Chowder is actually quite different from bisque, though the ingredients are similar. First, bisque is velvety smooth, and heavy cream is one of the main ingredients. Chowder is chunkier (see my Corn Chowder); it has carrots and potatoes and can use milk instead of cream.

Other thickening techniques, such as using rice or a roux – a concoction of flour and butter — are far more common in today's cooking and are the preferred way of thickening most bisques.

The term "bisque" is also used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper.

Traditional bisque typically does not contain rice. Bisque is a smooth and creamy soup that is classically made with shellfish, such as lobster or shrimp, and their shells. The shells are often used to infuse the soup with flavor during the cooking process.

Here's what you can generally expect in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning — Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

There's a good reason you're seeing this soup more often, as it's such a good soup and tastes like a decadent treat. A good, creamy lobster bisque allows the flavor of the aromatic vegetables and spices to compliment the rich lobster flavor, without being fishy tasting.

What are the finishing ingredients for most bisques? ›

Cream and sherry are the finishing ingredients for most bisque's.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream.

Biscuit porcelain, bisque porcelain or bisque is unglazed, white porcelain treated as a final product, with a matte appearance and texture to the touch. It has been widely used in European pottery, mainly for sculptural and decorative objects that are not tableware and so do not need a glaze for protection.