Shrimp Bisque
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 medium
Carrot (chopped)1 stalk
Celery (chopped)1 cup
Basmati Rice2 tbsps
Tomato Paste1
Bay Leaf9 cups
Water1 cup
Heavy CreamDirections:
1
Melt a 1/4 cup of the butter in a large soup pot over medium heat
2
Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes
3
Raise the heat to high
4
Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes
5
Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more
6
Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes
7
Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot
8
Pour in the water and 1 1/2 tablespoons salt, and bring to a boil
9
Lower the heat and simmer, covered, for 30 minutes
10
Remove from the heat and allow to cool
11
Remove and discard the herb bundle
12
Working in batches, transfer the mixture to a blender and puree until smooth
13
Strain the puree through a fine sieve into a pot and discard the solids
14
Heat the bisque over medium heat
15
Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste
16
Divide among soup bowls, garnish with croutons, and serve immediately
17
Difficulty: Easy