Soupity soup, soup. Only, well…this is BISQUE! “Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.” (wikipedia) Coulis of crustaceans? That makes me want to giggle. But this bisque will make you want to die from bliss…
I was craving shellfish recently…and soup. This dish was the perfect answer for a quick yet elegant dinner. It is sinfully rich and delightfully decadent, but so so simple to prepare.
In my last post, I gave you the recipe for the lobster stock I used as the base for this bisque. You could just as easily simmer the shells from the shrimp for the amount of stock you will need for this recipe.
Bisque…it’s what’s for dinner…
- 4 tablespoons butter
- 4 tablespoons flour
- 5 cups lobster stock (or other shellfish stock or broth)
- ¼ cup dry sherry
- 1-14 ounce can crushed tomatoes
- 2 cups heavy cream
- salt and ground white pepper, to taste
- 1 pound shrimp, peeled and deveined and coarsely chopped
- In a large, heavy-bottomed sauce pan, on medium heat, melt butter.
- Add flour and cook for about 4 minutes.
- Add lobster stock and brandy and whisk until smooth.
- Add crushed tomatoes.
- Reduce heat to medium low and simmer for 20 minutes. This will allow time for it to reduce and thicken.
- Add heavy cream and continue to simmer until bisque thickens even more (about 10 more minutes).
- Salt and pepper, to taste.
- Add chopped shrimp pieces and cook for just a couple of minutes.*
- Serve in warmed soup bowls.
You notice that this is not a highly seasoned dish...that is because all of the aromatics were imparted into the stock that I used. The stock base itself was all it required.