Bisque (food) in the context of Langoustine

⭐ Core Definition: Bisque (food)

Bisque or bisk (French pronunciation: [bisk] ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world.

Although originally applied to seafood soups, the use of the word has expanded to mean any thick soup made with cream, such as bisque of tomato or bisque of mushroom. It is differentiated from a chowder, also a seafood soup, by its consistency, a chowder being less smooth and more chunky.

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Bisque (food) in the context of Soup

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.

The consistency of soups varies from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe.

View the full Wikipedia page for Soup

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