Shrimp Bisque
Printable Version
 
 
  Ingredients:

2 pounds prawns or shrimps
1¼ pints chicken stock
1½ oz butter
1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
2 tablespoons rice
1 bay leaf
2-4 springs of parsley (or 1 level tablespoon dried parsley)
a squeeze of lemon juice
1/8 teaspoon or large pinch ground mace
1/2 pint double cream
3 tablespoons brandy or sherry
   
  Making:
     
  1. Remove the shells from the shrimps, and wash in cold water. Reserve 1/4 pound shrimp for garnish. Put the shells into a pan with the stock, and simmer gently for 20 minutes.
  2. Melt the butter, and cook the onion, carrot and celery for 4-5 minutes to soften. Add the rice, the shrimps, roughly chopped, the herbs, lemon juice and seasoning. Cook together for a minute. Then strain over the stock. Bring to the boil, and simmer for 20 minutes.
  3. Remove the bay leaf. Put the soup into electric blender and blend until smooth or put through a moulie or sieve.
  4. Return soup to pan, add the reserved 1/4 pound of shrimp. Re-heat and adjust seasoning. Add the heated cream, and just before serving, add the brandy or sherry.
 
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