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Shrimp
Bisque Brandy Flambe Soup
source: recipe and
photograph created by www.finedinings.com
What to serve with
Bisque Flambe?
See my
8 course Baked Salmon Roulade dinner party menu
using this delicious recipe,
photographs too!
8 servings
9 ounces raw Shrimp, shelled, de-veined
2-1/4 cups cold water
1 celery rib, coarsely chopped
2 medium onions, divided
3 Bay leaves, divided
3 black peppercorns
2-1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoon tomato paste
1 1/4 teaspoons dried thyme
1/2 teaspoon paprika
1/4 cup + 2 tablespoons Sherry wine
3 tablespoons Brandy
small bunch of fresh Parsley
3 cups heavy cream
Salt and pepper, to taste
parsley for garnish
Put shrimp shells in a saucepan with cold water, celery, 1 onion coarsely chopped, 1 bay leaf and peppercorns; bring to a boil, cover and simmer for 20 minutes.
Strain, reserve the stock, discard the solids.
Finely chop the
remaining onion. In a medium saucepan sauté the carrot and onion. Add tomato paste, thyme, paprika, Sherry and Brandy; bring to a boil. Move the saucepan off
the heat and ignite the Brandy. Add the reserved stock; puree in a
blender.
Return to the saucepan, add a bouquet garni by wrapping the remaining 2 bay leaves and parsley in
cheesecloth with a string attached to the handle of the saucepan making it easy
to retrieve.
At this point the bisque can be made ahead, covered and refrigerated.
Bring the soup up to the boiling point but do not boil; add the cream, salt and
pepper. Remove the bouquet garni, add the raw shrimp cooking 2 minutes only do not overcook.
Ladle into soup bowls, Garnish with parsley and serve.
Wine
recommendation: Pinot
Grigio
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