Here’s a luscious seafood soup that’s a little less costly than its sister soup, lobster bisque. Serve it on special occasions such as Wednesday night!
Ingredients
- 16 medium shrimp
- 3 Tbsp (45 ml) olive oil
- 1 garlic clove, thinly sliced
- 1 small carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 small onion, thinly sliced
- 1 tsp (5 ml) dried tarragon
- 1 bay leaf
- 1 Tbsp (15 ml) tomato paste
- ½ cup (125 ml) dry white wine
- 3½ cups (875 ml) chicken, fish, or vegetable stock
- 3 Tbsp (45 ml) all-purpose flour
- ½ cup (125 ml) whipping cream
- salt, white pepper and cayenne pepper to taste
- ¼ cup (60 ml) warm brandy (optional)
- 1 Tbsp (15 ml) chopped fresh parsley or chives
How to Make It
- Peel the shrimp, reserving the shells. Devein shrimp. Coarsely chop the meat and set in a bowl and refrigerate until needed.
- Heat 2 Tbsp (30 ml) of the oil in a pot over medium heat. Add the prawn shells, garlic, carrot, celery and onion. Cook, stirring occasionally, for 5 to 8 minutes, until the shells are bright red and almost crispy. Add the tarragon, bay leaf, tomato paste, wine and 3 cups (750 ml) of the stock. Gently simmer for 30 to 40 minutes.
- Strain the mixture into another pot, then bring it back to a simmer. Mix the flour with the remaining ½ cup (125 ml) of stock until it is smooth. Slowly pour this mixture, whisking continually, into the simmering stock. Gently simmer until the flour has cooked through and the soup has lightly thickened, about 5 minutes. Add the whipping cream and season with salt, pepper and cayenne. Keep the soup warm over medium-low heat. Heat the remaining 1 Tbsp (15 ml) oil in a small skillet over medium-high heat. Add the shrimp pieces and cook until just cooked through, about 1 to 2 minutes. Divide the shrimp and the brandy, if desired, among four heated soup bowls. Pour in the bisque, sprinkle with chopped parsley or chives, and serve.
