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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Shrimp Bisque

“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”
~ Auguste Escoffier

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Shrimp Bisque
Bon Appetit December 1995

"A simple and satisfying version of a typically
time-consuming restaurant classic."

2 tablespoons butter
1 pound uncooked shrimp, peeled, deveined
2 celery stalks, diced
1 small onion, chopped
1 carrot, diced
2 1/2 tablespoons chopped fresh tarragon or
2 1/2 teaspoons dried
1 1/2 teaspoons grated lemon zest
1 cup dry white wine
1/4 cup brandy
three 8-ounce bottles clam juice
1 cup whipping cream
3 tablespoons long-grain white rice
2 tablespoons tomato paste

Melt butter in heavy large Dutch oven over medium heat. Add shrimp
and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl. Add celery, onion, carrot, tarragon, and lemon
zest to Dutch oven. Sauté until all vegetables are soft, about 8 minutes.
Add white wine and brandy and boil 2 minutes. Add clam juice, whip-
ping cream, rice and tomato paste. Cover pot and simmer until rice is
very tender, stirring occasionally, about 20 minutes. Purée the soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in
blender. Add 3 cups soup and blend until shrimp are coarsely chopped.
Add to soup in Dutch oven. Season with salt and pepper. (Can be pre-
pared 1 day ahead. Cover and refrigerate soup and 6 remaining shrimp
separately.) Bring soup to simmer, stirring frequently. Ladle the soup
into 6 bowls; garnish each with 1 shrimp.

Featured Archive Recipes:
Crab and Mushroom Bisque (Chef Keegan) 
Lobster Bisque (The Silver Palate)
Oyster and Artichoke Soup
Scallop Bisque 
Shrimp. Zucchini, and Red Pepper Bisque
 

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