Bisque is a type of French soup which has rich, creamy, thick texture. Wines, cognac, seafood, spices and cream normally used for flavoring bisques. As suggested above the soup is today not confined to the boundaries of France instead it is enjoyed throughout the world and is prepared using various ingredients. The etymology dictionary suggests that Bisque refers to “crayfish soup” and seems to be the altered form of Biscaye. The soup, according to bisque recipes has a creamy texture and is closely related to chowder which is another form of creamy seafood soup. Mostly served during friendly dinners due to its beautiful color, creamy texture and complex appearance, this soup is not served during the formal dinners because it is believed that the dish belongs to the league of lower class

History of Bisques
According to Alan Davidson the bisque has French origin, but the true meaning and origin of the food is still the subject of debate. But Davidson says that the soup might have got this name from its unusual method of preparation. Authentic bisque recipes prescribe double cooking of the soup first in broth and then in cream. The food historians debate that the word bisque is derived from “Biscay” which relates it to the Bay of Biscay, where the food is prepared from spicy ingredients.

Bisque Recipes- Method of Preparation

Traditionally bisque is prepared by frying seafood in a pan. But if crustaceans are used then shells are also added with other ingredients. The broth is prepared by mixing the wine and soup stock with fragrant spices and the seafood is simmered till it is cooked. This broth mixture is pureed as a whole and the shells of the crustaceans are also added to it. Then cream is added to the soup and allowed to cook till the mixture thickens. The bisque is flavored with crushed peppercorns and parsley before serving.

Popular Bisque Recipes
• Creamed Tomato Bisque: It is a thick soup made of ripened tomatoes and is sweetened with a cream.
• Butternut squash Bisque: This flavorful soup pureed with spices and vegetables are enjoyed during autumn.
• Broccoli Bisque: This bisque is prepared from trimmed broccoli and is usually enjoyed during the summer.
• Maryland Crab Bisque: The crab meat is cooked with dry sherry and white sauce. This crab bisque gains its name from the land of origin.
• Oyster Bisque: This is rich and creamy bisque which is flavored with fried vegetables and the liquor derived from oyster.
• Salmon Bisque: This is impressive bisque with silky texture. Succulent pieces of salmon are arranged on the top of the bisque for strong flavor.
• Spinach-Almond Bisque: This creamy green bisque attracts the eater with its unusual flavor and aroma.
Various Types of Bisques
• Seafood Bisques: The earlier bisques were prepared using the fowl or rabbit or seafood. The shells of crustaceans were used as the thickening agent in the preparation of the bisque. Still various types of seafood bisques are quite popular.
• Vegetable Bisques: The vegetable bisques are slowly gaining popularity because they can be eaten as a whole meal and require less binding agents than the seafood bisques.
• Poultry Bisques: Normally chicken broth is used in the preparation of this type of bisque.
• Meat Bisques: Meats such as crab meat is added along with the seafood in the preparation of the bisque.

Health and Nutrition Facts Related to Bisques
Bisque soups are good source of Proteins. Some seafood bisques such as the crab bisque supplies 26 gms of proteins per 250 calories followed by Shrimp bisque and lobster bisque supplying 23.76 gms and 20.01 gms per 250 calories. The vegetable bisques are low in proteins. Other than that the seafood bisques are also low on carbohydrates compared to the vegetable bisques. The tomato bisque, shrimp bisque and crab bisque is also high in iron, and calcium. And these bisques supply Vitamin A and Vitamin C.  The lobster bisque has no vitamin A and vitamin C. But the bisques normally have high cholesterol and sodium content values.

Miscellaneous Facts about Bisque Recipes

• The National Seafood Bisque Day was celebrated on October 19, 2010.
• Seafood bisque is normally served in a mug or two-handled cup.
• Rice is used as the thickening agent in the preparation of a soup. But today roux is also used as the thickening agent. Roux is prepared by combining butter and flour.
• The shells of seafood were used as the thickening agent in the ancient times which is not used now.