Bisque (food)

Bisque is a smooth, creamy soup of French origin, classically based on a strained broth (coulis) of crustaceans. It is typically made with lobster, crab, shrimp, or crayfish, though other variations exist. The characteristic creamy texture is traditionally achieved through a combination of techniques, including the use of rice, which is puréed to thicken the soup. Alternatively, cream, or a combination of both, may be used to achieve the desired consistency.

The shellfish shells are crucial in the preparation of a bisque, contributing significantly to the flavor and aroma. They are typically sautéed or roasted to enhance their flavor before being simmered in stock or broth to extract their essence. Vegetables, such as onions, carrots, and celery, are often added to the broth for further flavor depth.

Traditionally, bisque is finished with a touch of sherry or brandy, adding complexity and warmth to the flavor profile. Modern variations may include other flavorings and garnishes, such as fresh herbs, spices, or a swirl of cream. The soup is generally served hot.