Shrimp Bisque

Ingredients

• 2 tbsp butter
• 1 ½ oz each diced carrot, celery, fennel and onion
• 2 oz sweet red pepper, diced
• 1 clove garlic, minced
• 12 oz shrimp, shelled (reserving shells) and deveined
• ½ cup white wine
• ¼ cup brandy
• 2 cups fish stock
• 2 cups water
• 5 oz canned tomatoes
• 1 bouquet garni (parsley stems, thyme, 1 bay leaf, 4 black pepper corns tied in cheesecloth)
• Pinch cayenne
• ½ cup 35% cream
• 2 oz unsalted butter
• Chervil for garnish

Preparing the Shrimp

Bring fish stock and water to a simmer. Add the reserved shrimp shells for 5 minutes. Strain and reserve the broth. Melt 2 tbsp butter in saucepan over medium heat. Add carrot, celery, fennel, onion, red pepper, garlic and bay leaf; cook, stirring occasionally, until lightly coloured, about 5 minutes.

Add shrimp to saucepan. Increase heat to medium-high; sauté shrimp for 3 minutes or until shrimp are lightly cloured all over. Deglaze pan with wine and brandy; simmer for 3 minutes.

Transfer shrimp to bowl of food processor; process for 2 to 3 seconds or until coarsely chopped. Return shrimp to saucepan. Add reserved broth, tomatoes and bouquet garni. Bring to simmer; cook for 15 minutes. Remove and discard bouquet garni.

Finishing the Bisque

Transfer soup to blender; puree to fine texture. Pass through sieve into clean pot, pressing mixture to extract as much as possible. Return soup to very low heat. Season with salt and pepper. Add cayenne, cream and remaining butter; bring to boil, whisking well to incorporate butter. Pour soup into blender again and blend to very smooth, silky consistency.

Serving the Bisque

Just prior to serving, gently heat bisque through without bringing to boil. Serve in warm shallow bowls, and garnish with cervil.