bisque

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bisque 1

 (bĭsk)
n.
1.
a. A rich, creamy soup made from meat, fish, or shellfish.
b. A thick cream soup made of puréed vegetables.
2. Ice cream mixed with crushed macaroons or nuts.

[Perhaps from French dialectal, sour soup, from Biscaye, Bay of Biscay.]

bisque 2

 (bĭsk)
n.
1. See biscuit.
2. A pale orange-yellow to yellowish gray.

[From biscuit.]

bisque 3

 (bĭsk)
n.
An advantage allowed an inferior player in certain games, such as a free point in tennis, an extra turn in croquet, or an additional stroke in golf.

[French.]

bisque

(bɪsk)
n
(Cookery) a thick rich soup made from shellfish
[C17: from French]

bisque

(bɪsk)
n
1. (Colours)
a. a pink to yellowish tan colour
b. (as modifier): a bisque tablecloth.
2. (Ceramics) ceramics another name for biscuit4
[C20: shortened from biscuit]

bisque

(bɪsk)
n
(Tennis) tennis golf croquet an extra point, stroke, or turn allowed to an inferior player, usually taken when desired
[C17: from French, of obscure origin]

bisque1

(bɪsk)

n.
1. a thick cream soup, esp. of puréed shellfish.
2. ice cream made with powdered macaroons or nuts.
[1640–50; < French]

bisque3

(bɪsk)

n.
2. vitreous china that is left unglazed.
3. pinkish-tan.
[1655–65; short for biscuit]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.bisque - a thick cream soup made from shellfishbisque - a thick cream soup made from shellfish
soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
Translations

bisque

[bɪsk] N (Culin) → sopa f de mariscos (Sport) → ventaja f (Pottery) → bizcocho m, biscuit m

bisque

n
(= pottery)Biskuitporzellan nt
(= soup)Fischcremesuppe f
References in periodicals archive ?
The shrimp bisque is thick and packed with flavor, trumping other bisques in the metro that lean toward being watery.
based ready-to-eat soup company, has added four bisques to its line of hearty soups.
6-ounce, BPA-free Tetra Recart cartons, the bisques have a suggested retail price of $3.
The four flavors are: Organic Hearty Tomato, made with a tomato base, chunks of vine-ripened tomatoes and a touch of garlic; Organic Roasted Red Pepper and Tomato, combing roasted red peppers with vine-ripened tomatoes, farm-fresh organic cream and sea salt; Organic Cashew Carrot Ginger, building on flavors from organic coconut, cashews and spices, along with a creamy blend of organic carrots, roasted garlic and ginger (dairy-free); and Organic Butternut Squash Bisque, made with pieces of organic butternut squash and carrots with hints of nutmeg, cinnamon and ginger.
Al Yeganeh, (of Seinfeld fame) a New York City soup seller, will begin selling his bisques, chowders and gumbos at alongside Crema Lita whose reduced-calorie dairy dessert is beloved by all New Yorkers.
In Escoffier's view, bisques fell into the "puree" family, a category in which a puree of the main ingredient formed the base, and rice, bread, or starchy vegetables the body.
Originally, bisque was used to describe any highly spiced dish of boiled meat or game (Montagne 99).
The word bisque comes from the word "bis cocta" or greyish-casserole, because it is made with many offal tidbits, it is necessary to cook the offals separately before they are combined and cooked together.
The poorer and slightly less thought of bisques have a basis of crayfish, shrimp or occasionally the creepy crawly crab.
THE traditional, old- fashioned bisque was a thick, creamy soup, generally derived from seafood, the most famous one being the lobster.
Building on the successful launch of its innovative Soup Starters line, two new varieties will be introduced at the show, alongside a collection of bisques, as the brand continues to innovate in the soup aisle.
Made with only simple, pure ingredients, these rich and savory bisques make quick, delicious meals and sides.