The Bottom Line: Delicious facts about bisque!
The Full Story:
- It is believed that the name “Bisque” derived from Biscay, (Bay of Biscay), however, the crustaceans are certainly “bis cuites”, French term meaning “twice cooked”, as they are first sauteed in their shells, then simmered in wine and aromatic herbs before being strained.
- Bisque is typically made from lobster, crab, shrimp or crayfish.
- Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, where pre-cooked ingredients are pureed or processed in a food processor or a food mill.
- The difference between a bisque and a chowder? A bisque is a rich cream based soup, usually seafood and usually finished with sherry – a chowder is a rich, usually seafood, soup made with broth, potatoes and usually cream.