KANSAS CITY, Mo. - With the cold front coming in this week, now may be a good time to warm up some soup! Here's a great soup recipe from L’Ecole Culinaire.
# of Servings: 2
½ fl. oz. Clarified Butter
2 oz. Mirepoix
4 oz. Shrimp Shells (from production) (may use lobster of crayfish shells)
¼ ea. Garlic Clove
¼ oz. Tomato Paste
½ fl. oz. Brandy
1 ½ fl. oz. White Wine
16 fl. oz. Fish Velouté (made with shrimp stock)
1/8 ea. Sachet Bay Leaves, Dried
1 pinch Dried Ground Thyme,
1 pinch Whole Black Pepper,
1 each Fresh Parsley,
1/8 pt. Heavy Cream
Salt (to taste)
Pepper, Ground White (to taste)
Pepper, Cayenne (to taste)
½ fl. oz. Sherry
2 oz. Shrimp, 21-25 count
Basil, fresh (for garnish, chiffonade) (as needed)
Caramelize the mirepoix and shrimp shells in the butter.
Add the garlic and tomato paste and sauté lightly.
Add the brandy and flambé.
Add the wine. Deglaze and reduce the liquid by half.
Add the velouté and sachet and simmer for approximately 1 hour, skimming occasionally.
Strain, discarding the sachet and reserving the liquid and solids. Purée the solids and return them to the liquid. Return to a simmer and cook for 10 minutes.
Strain the bisque through a fine chinois or china cap lined with cheesecloth.
Return the bisque to a simmer and add the cream.
Season to taste with salt, white pepper and cayenne pepper. Add sherry, if using.
Cook the shrimp and slice or dice them as desired. Garnish each portion of soup with cooked shrimp and the basil chiffonade.