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Dish

Bisque

Soups and Broths

Bisque, also spelled bisk, is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth, or coulis, of crustaceans such as lobster, langoustine, crab, shrimp or crayfish. It is one of the most popular seafood soups served around the world.

Facts
Partially Attested
Origin Period, From (Year)
from 1651 2
Earliest documented bisque recipe, pigeon bisque, appears in La Varenne's cookbook Le Cuisinier francois, confirmed published in 1651 by this source, exact origin date of the dish itself is unknown
Classification
Course
Soup 1
Origin Region
France 1
FAQs

Do you need lobster meat to make a lobster bisque?

According to CooksInfo, "some of the better, higher-end recipes use Lobster shells instead of Lobster meat. The shells are crushed or puréed and incorporated into the soup."
Connections

In Cuisine

French Cuisine, Cuisines
Source Bisque (food) - Wikipedia

Uses Ingredient

Langoustine, Ingredients
Source Bisque (food) - Wikipedia
Rice, Ingredients
Source Bisque (food) - Wikipedia
In the Other Atlases

Originated In

France

Also in Geography Atlas: where this subject originated.

Source Bisque (food) - Wikipedia
Sources
1. Bisque (food) - Wikipedia
  • Introduction
    is a smooth, creamy, highly seasoned soup of French origin
  • Introduction
    Bisque or bisk (French pronunciation: [bisk] ; Occitan: Bisca) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.
  • Uses Ingredient: Rice, Infobox main_ingredient field: Crustaceans (lobster, langoustine, crab, shrimp or crayfish), rice
  • Uses Ingredient: Langoustine, Infobox main_ingredient field: Crustaceans (lobster, langoustine, crab, shrimp or crayfish), rice
  • In Cuisine: French Cuisine, lead paragraph
    Bisque or bisk (French pronunciation: [bisk] ; Occitan: Bisca) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.
View the Source
2. Francois Pierre La Varenne - Wikipedia
Introduction
Quote, Introduction
was the author of Le Cuisinier françois (1651)
View the Source
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