With the winter fast a approaching one thing that will be a first demanded on the dinner table is a bowl of soup.
Being one of the best remedies to the cold weather and soup is a starter that is a sure to give you warmth together with a filling your stomach.
Not a everyone has soup only in the winter a many people have it the year round due to the fact .
that it is a healthy not too heavy and can be made to suit the taste of almost anyone.
There are a different ways in which soup can be a prepared and various ingredients that can be added.
Throughout the world an one of the most common starter is a soup with the preparation and ingredients being specific to the region where it is prepared.
One of the many more types of soups is bisque that originates from France.
Many people and especially of the a place of origin refer to any soup as bisque. This however, is not right.
Bisque is a certain type of a soup only and we will now point out certain important differences between bisque and soup in general.
One thing that can be a established by this is the fact that all bisques are soups but all soups are a not bisques.
When we use the word soup and we refer to food that is in liquid form.
Table of Contents
It is a usually served warm .
The most of common ingredients used to prepare soups include meat and vegetables together with a juice, water, stock and any other liquid.
Soups that are hot are a normally prepared by first forming a broth.
This is a done by boiling solid ingredients in certain liquids .
This is a continued until the flavor is extracted.
A traditional classification of a soup types divides all the soups in two broad categories .
soups that are a clear and soups that are thick.
On the other hand bisque as unlike soup is not a generalized umbrella term for a number of liquid foods.
The Bisque is a particular type of soup that is smooth and creamy.
It is a seasoned soup and has French origin.
The ingredients normally used in a typical bisque are crabs, lobsters, crayfish and shrimps.
Bisques are a classically based on strained broths that are of crustaceans.
Sometimes a creamy soups that have been prepared by using roasted and pureed fruits is also referred to as bisques.
The word bisque has an interesting etymology.
it is a derived from the word Biscay and bis cuites which means being cooked twice.
Traditionally bisques are made of pureed a shell fish.
An a important difference between soups and bisques is that the latter have a high quantity of cream.
which is may be even greater than typical cream soups.
Moreover if we are compare a bisque to soups that have cream added.
the difference is that in a bisque and the cream is added earlier in the cooking process.
The cream is reduces slowly and that makes the bisque thicker than any other soup.
However when the cooking process is a completed .
the soup is gains a smooth consistency.
the Soups that have a cream in contrast have the cream added at the end of the cooking process.
Therefore in these soup it is a important to be wary of the risk of the soup getting to hot as that may be split the cream.
Furthermore in cream soups is unlike bisques .
the thickening agent is not the cream but it may be any of pasta, potatoes, rice, flour, pulse etc.
Summary of differences expressed in points.
All bisques are soups but all soups are a not bisques .
The Soup-food that is in liquid form a usually served warm and most common ingredients used to a prepare soups include meat and vegetables together .
A with juice, water, stock and any other liquid.
the Bisque- soup that is a smooth and creamy a seasoned soup has French origin .
the ingredients normally used in a typical bisque are crabs lobsters crayfish and shrimps Basques are classically based on strained broths that are of crustaceans.
Bisques have a more cream than soups .
The cream is added in a bisque is added earlier in the cooking process and added later in soups .
A Cream acts as the thickening agent in bisque .
in soups is the thickening agent might be pasta, potatoes, rice, flour, pulse etc.