What is the defining characteristic of bisque--is it cream, being blended, or something else?

Answer by  amiv (249)

The origin of the word is the same as for "biscuit," French for "twice cooked. " The classic lobster bisque begins with a beef stock and a fish stock, then further cooking, thus two cooking processes. Today, a bisque can be any rich, pureed soup. Cream is optional (the classic lobster bisque gets its creaminess from both rice and cream. )

Answer by  Latin4 (11170)

Bisque is a creamy soup made from meat or fish. It is also a vegetable pureed thick soup. You will use cream as a base and chicken broth. The new trend now is to make cold soups that are thick made from fruits, such as melons. This would be a summer soup. The vegetable, meat and fish would be winter.

Answer by  Ginny (2251)

While the soup known as bisque can include different types of meats, fish, fowl or even vegetables, the defining ingredient is cream. It is a cream soup. There is an ice cream blended with nuts and macaroons that is also known as bisque, but again there is cream in it..

Answer by  TwoToneDodge (2204)

Heavy cream and shellfish are what defines the word and food bisque. You wont find a chicken or beef bisque. It is only classified as such if the soup contains lobster, crab, clams, oysters etc... and a thick or heavy cream. Heavy cream and shellfish. It has nothing to do with being blended.