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Bisque (French pronunciation: ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. [1] 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.
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.
Bisque; Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé; French onion soup; Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various ...
Bisque (food), a thick, creamy soup made from puréed seafood or vegetables; Bisque, a free turn in a handicap croquet match; Bisque, a free point in a handicap real tennis match; Bisque, when a number of unpaired MPs in the United Kingdom may be allowed to be absent—at specified times on a rota basis—from votes in the Houses of Parliament.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) ...
But unlike these soups, a bisque on the other hand is unique for its silky-smooth texture. A bisque will look elegant on any table, but the best part is it can actually be really easy to make.
A rich soup similar to a bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, a small amount of dry sherry added as it is plated. Additional cream soups include cream of cauliflower , cream of fennel , cream of potato , cream of corn , cream of walnut , cream of roasted pumpkin , cream ...