Shrimp Bisque


2 tablespoons (1/4 stick) butter
1 pound uncooked shrimp, peeled, deveined
2 celery stalks, diced
1 small onion, chopped
1 carrot, diced
2 1/2 tablespoons chopped fresh tarragon or 2 1/2 teaspoons dried
1 1/2 teaspoons grated lemon peel
1 cup dry white wine
1/4 cup brandy
3 8-ounce bottles clam juice
1 cup whipping cream
3 tablespoons long-grain white rice
2 tablespoons tomato paste


Melt butter in heavy large Dutch oven over medium heat. Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Sauté until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add clam juice, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.

Purée soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup in Dutch oven. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate soup and remaining 6 shrimp separately.)

Bring soup to simmer, stirring frequently. Ladle into 6 bowls; garnish each with 1 shrimp.

Notes: A simple and satisfying version of a typically time-consuming restaurant classic.
Course: Dinner
Cuisine: French
Uploaded by: Kelly Fowler
Added on: 2006-11-15 11:13:36