Sautéing and simmering shrimp shells to make a quick stock gives this soup a deep, rich flavor.
Yield: 4 servings
Active Time: 35 minutes Start to Finish: 1 hour, 5 minutes
For this recipe you’ll need:
1 1/2 pounds shrimp unpeeled
1 stick butter
2 leeks, white and tender green parts, cut into medium dice and washed well
2 stalks celery, medium dice
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1/4 cup brandy
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
4 cups heavy cream
Salt and pepper to taste
2 tablespoons fresh chives, finely sliced
Peel and devein the shrimp, reserving the shells. Cut the meat into medium dice, and set aside.
Melt the butter in a heavy soup pot over medium heat. Add the shrimp shells, leeks, celery and carrots. Gently sauté until the vegetables are tender, 4 to 5 minutes. Stir in the garlic and tomato paste and continue to cook until aromatic, about 1 minute.
Add the flour and cook for an additional minute, stirring constantly.
Deglaze the pan with the brandy, scraping any bits of fond free from the bottom of the pan.
Pour in just enough water to cover the shrimp shells and vegetables. Add the thyme sprigs, bay leaf, orange zest and heavy cream. Bring the bisque to a boil, and then reduce to a simmer. Cook until the flavors have had a chance to meld, about 30 minutes.
Strain the soup into a clean saucepan. Add the chopped shrimp, and season with salt and pepper to taste.
Pour the soup into bowls and garnish with the chives.
