bisque

Bisque is a thick, smooth soup traditionally made from shellfish such as lobster, crab, or shrimp. The flesh is puréed and strained to create a velvety texture, and the stock is typically enriched with cream and aromatics. A touch of alcohol, commonly cognac or sherry, is often added to deepen the flavor.

Common varieties include lobster bisque and crab bisque. The dish is noted for its delicate sweetness and the use of shellfish shells to extract flavor. The finished soup is usually garnished with pieces of shellfish and sometimes a swirl of cream.

Etymology and color: The exact origin of the term bisque is uncertain, but it is associated with a rich, refined shellfish soup in French gastronomy. The word has also become a color name, describing a pale, warm pinkish-beige shade that resembles the appearance of the soup.

Other uses: In ceramics, bisque refers to pottery that has undergone an initial firing (bisque firing) and is unglazed or ready to be glazed in a subsequent firing. The term bisque ware denotes this stage. In design and fashion, bisque color is used to describe neutral, light-toned hues similar to the soup’s pale tone.