A rich and creamy shrimp bisque, perfect for a special occasion or a cozy night in. This recipe combines succulent shrimp with a flavorful broth to create a satisfying and elegant soup.
Preparation time
20min
Cooking time
40min
Ingredients
4 Servings
- 1 bay leaf
- 0.5 teaspoon black pepper
- 60 grams butter
- 2 carrots
- 2 stalks celery
- 500 ml chicken broth
- 30 ml cognac
- 30 grams flour
- 2 cloves garlic
- 250 ml heavy cream
- 1 onion
- 1 teaspoon paprika
- 2 tablespoons parsley
- 1 teaspoon salt
- 500 grams shrimp
- 30 grams tomato paste
Directions
Step 1
Melt the butter in a large pot over medium heat.
Step 2
Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 10 minutes.
Step 3
Stir in the minced garlic and cook for another 1 minute.
Step 4
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes.
Step 5
Add the tomato paste and cook for another 2 minutes, stirring constantly.
Step 6
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil.
Step 7
Reduce the heat and add the bay leaf, salt, black pepper, and paprika. Let it simmer for 15 minutes.
Step 8
Add the shrimp to the pot and cook until they are pink and opaque, about 5 minutes.
Step 9
Remove the bay leaf and use an immersion blender to puree the soup until smooth.
Step 10
Stir in the heavy cream and cognac. Heat through but do not boil.
Step 11
Serve hot, garnished with chopped fresh parsley.