Bisque

Yet another term that has been so totally corrupted over time as to become unrecognizable. Originally, bisque was thought to be the original soup: usually shellfish, pounded with rocks or primitive mortar and pestle by our apelike forebears until soupy. Classically, a bisque is a soup of lobster or crab in which the pulverized shells are an element or thickening agent. These days, however, it seems to mean any damn soup you throw in a blender until a rough purée is achieved, e.g., tomato bisque. A pretentious creamed or puréed soup.