Where was bisque soup from?

The word "bisque" comes from the French word "bis", meaning twice, and the French word "cuit", meaning cooked. This refers to the fact that bisque was traditionally made with shellfish that was cooked twice - once to extract the flavor and a second time to make the soup itself.

While the exact origin of bisque soup is unclear, it is thought to have emerged in the 18th century in the French region of Provence, where it was popularized by the wealthy and elite.

Over time, bisque recipes evolved and expanded to include other ingredients, such as tomatoes, cream, and vegetables.

Today, bisque soup is enjoyed around the world and comes in a variety of flavors, including lobster, crab, shrimp, and even vegetable bisques.