food
 

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Question by  bonesofyou (39)

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

 
+7

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. )

 
+6

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.

 
+5

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..

 
+3

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.

 
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