Shrimp Bisque

Shrimp Bisque Recipe:

1. Make a mirepoix by stewing 1/2 carrot and 1/2 onion (both finely chopped) in 2 tablespoons butter with 2 sprigs of parsley.
2. Add a little thyme and 1/2 bay leaf.
3. Add 1 cup white wine.
4. Poach 24 shrimp in it for 8 minutes.
5. Shell and devein half of the shrimp.
6. Cut the meat in dice.
7. Reserve it to use as a garnish.
8. Crush the shells and the remaining shrimp in a mortar or run them through a food chopper.
9. Combine this purée with 2 quarts fish velouté base., the mirepoix and the liquid in which the shrimp was poached.
10. Bring the mixture to a boil.
11. Simmer it for 20 minutes.
12. Strain the soup through a fine sieve.
13. If it seems to thick, add a little milk.
14. Strain it again through several thicknesses of cheesecloth.
15. At the time of serving, bring the bisque to a boil.
16. Add 2 tablespoons butter.
17. Add 3 tablespoons cream.
18. Add 2 tablespoons brandy, Sherry or Madeira.
19. Garnish it with the reserved shrimp.

List of ingredients required:

• 1/2 carrot, finely chopped.
• 1/2 onion, finely chopped.
• Thyme.
• 1/2 bay leaf.
• 1 cup white whine.
• 24 shrimp.
• 2 quarts fish velouté.
• Milk.
• 2 tablespoons butter.
• 3 tablespoons cream.
• 2 tablespoons brandy, Sherry or Madeira.