Texture

• Bisque has rich, creamy and even texture. It is made from pureed seafood or vegetables, so it has a thicker, more velvety consistency than soup. The soup thickens even more as it is cooked.

Ingredients

• Unlike broth soups that are made from water, Bisques are made from pureed seafood and enriched with cream. They're also made with vegetables such as squash, mushrooms, and tomatoes. Cognac, wine, nutmeg, and other spices are used to give bisque an indulgent, rich flavor.

Technique

• Traditional brisk requires the shellfish be marinated in cognac or wine, cooked and pureed by hand into a fine paste or pureed with a food processor. Cream is then added to give the Brisque texture. Cooked rice is also added as a thickener.