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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A lovely bisque from the Tribune Food & Drink Weekly. I like using the smoked chipotle pepper powder in this - it adds a subtle smokiness. Ingredients:
1/2 cup olive oil |
2 large carrots, chopped |
1 onion, chopped |
4 stalks celery, chopped |
2 red bell peppers, chopped |
1 teaspoon fresh oregano, minced |
1 tablespoon fresh thyme, minced |
1 teaspoon fresh basil, minced |
2 bay leaves |
2 tablespoons fresh parsley, chopped |
1 cup white wine |
28 ounces tomatoes, canned diced |
1/8 teaspoon cayenne pepper |
1 teaspoon black pepper |
8 cups water |
2 tablespoons butter |
3 tablespoons flour |
1 lb shrimp, peeled and deveined, finely chopped |
1 cup whipping cream |
1 teaspoon hot pepper sauce |
Directions:
1. Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.
2. Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.
3. Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). Cook 1 to 2 minutes more until shrimp just turn opaque.
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