shrimp bisque soup
Shrimp bisque is a rich and creamy seafood soup that highlights the delicate flavors of shrimp, enhanced with garlic, herbs, and a hint of sherry. This comforting bowl of bisque is perfect for a cozy dinner or a special occasion, sure to impress your guests.
Equipment
- 1 Stockpot or large saucepan
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Measuring cups and spoons
- 1 Strainer or fine mesh sieve
- 1 Ladle
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk celery, diced
- 1 teaspoon tomato paste
- 1 cup dry white wine
- 4 cups seafood stock (1 liter)
- 1 bay leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream (250 ml)
- 2 tablespoons sherry optional
- to taste salt and pepper
- for garnish fresh parsley
Instructions
- In a stockpot or large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables are softened and fragrant.
- Stir in the tomato paste and cook for an additional 2 minutes to incorporate the flavors.
- Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits, and let it simmer for about 5 minutes.
- Add the seafood stock, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Add the shrimp to the pot and cook for 3-5 minutes, or until they are opaque and cooked through. Remove the bay leaf from the soup.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Strain the bisque through a fine mesh sieve for an ultra-smooth texture, if desired.
- Return the bisque to the pot and stir in the heavy cream and sherry (if using). Season with salt and pepper to taste, and heat gently until warmed through, being careful not to boil.
- Ladle the bisque into bowls and garnish with fresh parsley before serving.
Notes
For added depth, you can roast the shrimp shells in the oven before starting the soup and add them to the stock for extra flavor.
Serve with crusty bread or a fresh salad for a complete meal.