A bisque is a smooth, creamy French-style soup that is traditionally made from crustaceans like lobster, crab, or crayfish. The soup is thick and creamy, and chefs purée and strain it for a fine, smooth final result. Bisque is typically thickened by a paste made from the shells of the seafood used in the soup. However, the definition of bisque has expanded to include vegetable bisques as well.
Compared to chowder, which has hearty chunks of meat or vegetables, bisque should be smooth and creamy. Chowder is almost always thickened with a roux instead of blended ingredients.
To make a bisque, onions, mirepoix, or other vegetables are heated with seafood shells or another main ingredient until fragrant. The mixture is then puréed and strained, and cream is added to create a smooth and creamy texture.
In summary, a bisque is a type of soup that is smooth, creamy, and traditionally made with shellfish. It is thickened by a paste made from the shells of the seafood used in the soup, and it is typically smoother than chowder.
