From-Scratch Shrimp Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, make soup, cool, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish. Ingredients:
1 1/2 pounds (31 to 35 per lb.) shrimp |
about 5 cups fat-skimmed chicken broth |
1 onion (1/2 lb.), quartered |
4 stalks celery (3/4 lb. total), cut into chunks |
1 carrot (3 oz.), peeled and cut into chunks |
2 dried bay leaves |
1 tablespoon white peppercorns |
6 tablespoons butter or margarine |
4 cloves garlic, pressed or minced |
1/2 cup all-purpose flour |
3 cups half-and-half (light cream) |
salt and pepper |
dill sprigs |
Directions:
1. Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.
2. In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes. Pour broth through a strainer into a 2-quart glass measure or bowl. If needed, add more broth to make 5 cups.
3. Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.
4. Off the heat, whisk broth and half-and-half into flour mixture. Stir over medium-high heat until boiling, then boil for about 2 minutes. Add shrimp and stir until pink, about 1 minute.
5. Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.
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