Distinguishing Soup from Bisque

Soup vs Bisque

Many people enjoy ordering soups as appetizers at restaurants before their main meal. Soups are also used by countless mothers worldwide to make food more interesting and tasty for their children. Another type of liquid food served in bowls is bisque, which can be confusing due to its similarities with soups. For those who may not be aware, bisque is a type of soup originating from France. However, there are several differences between the two, which will be discussed in this article.

Soup

Soups are liquid food items made by boiling meats or vegetables in water until their flavors are extracted into the broth. They are typically served hot and enjoyed by people all over the world. Some soups contain no ingredients and are solely composed of the flavors of the meats boiled in water. Other soups contain these ingredients in small pieces. Soups can be clear or thick, with clear soups containing no thickening agents, while thick soups contain starch or other thickening agents. Flours, rice, lentils, and grains are also used to make thick soups.

In contrast to soups, stews are prepared similarly but serve as a main course in a meal. Stews contain large chunks of meats or vegetables, while soups are without big pieces of meats, focusing on creating a broth with the flavor of the meat used as an ingredient.

Bisque

As the name suggests, bisque is a French word, and the liquid food variety known as bisque was initially created in France. Bisque is a special type of soup that has been thickened by adding puree. It has a rich texture and smooth taste due to the addition of French wine, like cognac. Also, cream and spices are used to flavor the seafood, which is the primary ingredient in bisque.

Although seafood is the key characteristic of bisque, many varieties of bisques can be found worldwide, with flavors not known in France. Even seafood is not necessarily the chief ingredient in bisques made outside France.

To make bisque in the traditional French way, sauté seafood in a pan and add wine to create the broth. The base of the soup can also include various spices, according to personal taste. Allow the seafood to simmer in this stock until it is well cooked. Lastly, add puree and cream to give the bisque its rich and smooth texture.

Bisque is considered a very rich and expensive type of soup, mainly served at large events and parties.

Key Takeaways

• Soup is a generic term that includes many different varieties of liquid foods served hot, while bisque is a thick soup of French origin that traditionally contained seafood as the main ingredient.
• Bisque is thicker and smoother than most other soups, containing cognac or wine, which is not found in soups.
• Though seafood is the chief characteristic of bisque, many varieties of bisques can be found worldwide, with flavors not known in France.