Time:
Complexity: easily
Servings: 4-6

Bisque is a thick, creamy crustacean soup popular on the Mediterranean coast. It's made with not only the meat of shrimp, lobster, or crayfish, but also their shells and heads. First, the shells are boiled and the broth is strained. Separately, the shrimp are simmered with onions and spices in wine. Then everything is combined in a saucepan with cream and tomato paste and thickened with flour. The aroma is indescribable. Try bisque with a slice of baguette and a glass of white wine and be transported to the Côte d'Azur.

Ingredients:

• 450g large shrimp, peeled and deveined, shells set aside
• 4 cups seafood broth
• 3 tbsp. l. olive oil
• 2 cups chopped leeks, white and light green parts only (3 leeks)
• 1 tbsp chopped garlic (3 cloves)
• A pinch of cayenne pepper
• 1/4 cup cognac or brandy
• 1/4 tbsp. dry sherry
• 55 g butter
• 1/4 cup flour
• 2 cups of low-fat cream
• 1/3 cup tomato paste
• 2 teaspoons of salt
• 1 teaspoon ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, bouillon, leeks, garlic, ground cayenne pepper, cognac, brandy, sherry, butter, flour, cream, tomato paste, black pepper

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Preparation:

Step 1
• Place the shrimp shells in a saucepan, pour in the seafood broth, and simmer for 15 minutes. Strain and set the broth aside. Add enough water to make 3 3/4 cups of broth.
Step 2
• Meanwhile, heat the olive oil in a large saucepan or cauldron. Add the leeks and cook for 10 minutes over medium-low heat, or until the onions are soft but not browned. Add the garlic and cook for another 1 minute. Add the cayenne pepper and shrimp and cook over medium-low heat for 3 minutes, stirring occasionally. Pour in the cognac and cook for 1 minute, then pour in the sherry and cook for another 3 minutes. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
Step 3
• In the same saucepan, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the heavy cream and cook, whisking, until thickened, about 3 minutes. Stir in the chopped shrimp, broth, tomato paste, salt, and pepper and heat until hot but not boiling. Season with salt and serve hot.

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