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Is this really necessary? "It is a dish designed for the pretentious and snobby set, who would know what good food really is." 68.91.163.8 22:05, 10 October 2006 (UTC)
There's some broader definition of 'bisque' too, as google search for mushroom bisque gives quite a few soups that don't have any seafood in them. Mairi 03:30, 12 February 2006 (UTC)
[edit] Non-shellfish bisque
Google and Food Network both provide recipes for many soups that are called bisques that do not include shellfish ingredients. Even if not classically considered a bisque, and rather more like a vischyssoise, this rather common usage in the current culinary landscape shows that these new types of soups have joined the shellfish varieties in our lexicon. I changed the wording of the article to clarify that classical bisque is a pureed shellfish soup, but have also included the more recent additions to the soup variety.
[edit] Strained rather than puréed
What really characterises the preparation of a (seafood) bisque is the use of the shell(s) of the crustacean/shrimp etc. to add flavour to the soup. The cooked mixture is then *strained* to remove the shell pieces, which can't be puréed, and a straining is what characterises a *coulis* - the word used in the definition given as a ref - as opposed to a *purée*. I am going to amend wording to reflect this distinction. —Preceding unsigned comment added by Faff296 (talk • contribs) 04:53, 8 March 2010 (UTC)
