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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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So sometimes you just have to go the distance, take out all the stops and present a soup that gets the Ooooooooh's and Ahhhhhhhhh's. So this is it. There might be other similar bisques on zaar, no doubt, but this is one I do and though it's not my original, I think it is just luxurious. Serve up with a simple roast and a great salad. Ingredients:
2 lbs small fresh shrimp |
4 cups chicken broth |
2 tablespoons butter |
1 yellow onion, chopped |
1 carrot, chopped |
2 stalks celery, chopped |
2 tablespoons flour |
1 teaspoon tomato paste |
2 tablespoons sherry wine |
1 cup whipping cream |
1/4 teaspoon nutmeg |
salt and pepper |
Directions:
1. It is important to note that your shrimp should come with their shells.
2. REMOVE shells from shrimp and wash shells in cold water.
3. PLACE shells in a sauce pan and add chicken broth.
4. SIMMER shells in the broth for 20 minutes.
5. STRAIN flavored broth and discard shells.
6. SAUTE onion, carrot and celery in hot butter three minutes until softened.
7. STIR in flour and add tomato paste and strained broth.
8. ADD cleaned shrimp.
9. COVER and simmer 15 minutes.
10. PUT the soup in a blender (or use an emersion blender . . . my favorite kitchen tool!) and puree until smooth.
11. STRAIN soup into a clean saucepan.
12. ADD lemon juice, sherry, cream and nutmeg.
13. *Taste the soup and add salt and pepper if necessary.
14. **If you want to freeze, do not add lemon juice, sherry, cream and nutmeg. Do that after defrosting.
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