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| Soups
Recipes - Shrimp Bisque |
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Printable Version |
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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 |
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Making: |
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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. |
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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. |
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3. |
Remove the bay leaf. Put
the soup into electric blender and blend
until smooth or put through a moulie or
sieve. |
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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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Printable Version |
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