Shrimp Bisque
Ingredients
1 pound of shrimp
1 stalk of celery
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
5 cup(s) shrimp and vegetable stock
3 bay leaves
1 tablespoon olive oil
1/2 teaspoon tomato paste
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
1 tablespoon butter
1 tablespoon flour
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon
For Roux
2 tablespoon butter
4 tablespoons flour
1/4 cup, 2% milk
- Prep 35min
- Cook25min
- Meal Time Lunch
- Serves 4
Instructions
For Roux
- Place pot on the stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Gradually add flour to the butter and continue to stir without stopping
- Gradually pour in milk to the mixture without stopping
- The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with the recipe below.
For Soup
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To make shrimp stock, use only the discarded tails and bring them to a boil for about 20 minutes. Use a strainer to separate the tails from the stock and set aside.
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Simultaneously, make the vegetable stock in a separate pot.
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Combine shrimp and vegetable stock and bring to a boil again. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
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Make a roux (see directions above)
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Add stock to the roux mixture and stir.
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Chop leeks, onion, garlic, shallots, and celery.
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Heat butter in a pan, and add garlic, leeks, shallots, celery, and onion. Cook for about 2 minutes
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Add vegetable mixture from the pan to the roux and stock and continue cooking on low heat for 30 minutes.
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Remove the bay leaves from the soup.
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Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
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Add milk and cream to the mixture in the blender. Blend to desired consistency.
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Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
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Finish off with the final sprig of parsley (optional) and serve in a bowl.
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