A smooth, creamy soup usually made from seafood like crab or lobster; also unglazed ceramic pottery.
From French 'bisque,' possibly from Biscay (the bay in Spain) where it originated, or from a cooking term 'cuire bis' (cooked twice). Two different words merged into one English term.
Bisque soup gets its silky texture from shells ground into powder—smart 18th-century chefs wasted nothing, turning what should be trash into culinary gold.
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