Thick soup usually made from pureed shellfish shells, such as lobster, shrimp, or crab; Shells are pureed with vegetables, making texture slightly grainy; Should be pale pink/red and have flavor of shellfish.

Thick soup usually made from pureed shellfish shells, such as lobster, shrimp, or crab; Shells are pureed with vegetables, making texture slightly grainy; Should be pale pink/red and have flavor of shellfish.

• A. Bisque
• B. Chowder
• C. Cream Soup
• D. Puree Soup

Answer: (A)

The main idea is recognizing a shellfish-based, thick soup that uses shells for flavor and texture, yielding a slightly grainy mouthfeel and a pale pink to red color with the distinct taste of shellfish. That combination is characteristic of a bisque. Bisques are built from a rich shellfish stock, often enriched with cream, and sometimes finished with some puréed shell meat or shells to deepen flavor, which gives that smooth yet subtly granular texture. The pale pink to red hue often comes from the shellfish used, like lobster or shrimp. This sets it apart from chowder, which is chunky with potatoes and sometimes corn and is typically milk- or cream-based but not puréed; from cream soup, which is smooth and dairy-forward but not shellfish-flavored; and from puree soups, which are puréed vegetables or other ingredients without the characteristic shellfish stock and texture.

The main idea is recognizing a shellfish-based, thick soup that uses shells for flavor and texture, yielding a slightly grainy mouthfeel and a pale pink to red color with the distinct taste of shellfish. That combination is characteristic of a bisque. Bisques are built from a rich shellfish stock, often enriched with cream, and sometimes finished with some puréed shell meat or shells to deepen flavor, which gives that smooth yet subtly granular texture. The pale pink to red hue often comes from the shellfish used, like lobster or shrimp. This sets it apart from chowder, which is chunky with potatoes and sometimes corn and is typically milk- or cream-based but not puréed; from cream soup, which is smooth and dairy-forward but not shellfish-flavored; and from puree soups, which are puréed vegetables or other ingredients without the characteristic shellfish stock and texture.