A bisque is a cream soup made with shellfish. At one time, bisques were thickened with rice, but today they are more frequently thickened with roux. Bisques are made basically like other cream soups, but they seem more complex because of the handling of the shellfish and the variety of flavoring ingredients often used. Expensive to prepare and rich in taste, they are considered luxury soups.
The term bisque has come to be used for a great variety of other soups, primarily because the word sounds nice. In this book, we reserve the term for shellfish cream soups.
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