A bisque is an elegant puréed soup featuring seafood and cream. Shrimp stock created from
the shells enriches every spoonful with luscious flavour.
INGREDIENTS
- 675 g raw small shrimp (40 to 44 count)
- 3 tbsp butter
- 3 ribs celery, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 3 large sprigs fresh thyme (or 2 tsp dried)
- ½ cup sherry, brandy or clam juice
- 1 bay leaf
- 3 tbsp long-grain rice
- 3 tbsp tomato paste
- 1 tsp salt
- ¼ tsp cayenne pepper
- 1 cup whipping cream (35%)
- 2 tbsp lemon juice
- 2 tbsp chopped fresh chives
PREPARATION
- Reserving shells, peel and devein shrimp; refrigerate shrimp and set shells aside.
- In Dutch oven, melt half of the butter over medium heat; cook celery, carrots, onion and thyme, stirring occasionally, until softened, about 5 minutes.
- Add shrimp shells; cook, stirring, until pink, about 2 minutes.
- Add sherry; bring to boil, scraping up any browned bits from bottom of pan.
- Add 6 cups water and bay leaf; bring to boil. Reduce heat, cover and simmer for 30 minutes.
- Pour through fine-mesh sieve or cheesecloth-lined strainer into bowl, pressing solids to extract liquid.
- Return stock to pan. Whisk in rice, tomato paste, salt and cayenne pepper; cover and simmer until rice is tender, about 20 minutes.
- Meanwhile, in skillet, melt remaining butter over medium-high heat; sauté shrimp until pink and opaque, about 4 minutes.
- Working in 4 batches, in blender, purée soup with shrimp until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat before proceeding with recipe.)
- Pour soup into clean Dutch oven. Whisk in cream and bring to barely a simmer over low heat (soup should be heated through but not boiling).
- Stir in lemon juice.
- Ladle bisque into warmed bowls; sprinkle with chopped chives.
NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about 155 cal, 10 g pro, 11 g
total fat (6 g sat. fat), 5 g carb, trace fibre, 99 mg chol, 298 mg sodium. % RDI: 4%
calcium, 9% iron, 12% vit A, 7% vit C, 2% folate.
