|The lusciousness of this bisque |
is outstanding in every way...
Prep: 20 mins. |
Cook: 30 mins.
Posted by Sandra
1 tablespoon butter
1 tablespoon olive oil
3/4 cup spanish onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 tablespoon all-purpose flour
3 cups chicken broth
1 (14.5 oz.) canned diced tomatoes, drained
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1 lb. fresh shrimp/prawns, cleaned and deveined, and cut into ½” pieces
1 cup milk
¼ cup heavy cream
kosher salt and ground pepper to taste
1 lemon cut into wedges
1 green onion finely chopped (mostly green parts)
In a dutch oven or heavy-bottom saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes. Add the flour, stirring constantly for 2 minutes to cook the flour flavor out. Stir in the broth, tomatoes, wine, bay leaf, and marjoram, and bring to a boil. Lower the heat and cover and simmer for 15 minutes, then discard the bay leaf.
In a food processor or blender, puree 'half' of the bisque (in batches if necessary) for 30 seconds, or until smooth (I like my bisque creamy, but still with some texture). Return to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, just until the soup is heated through and the shrimp turn pink (do not overcook). Remove from heat and season bisque with the salt, pepper, and lemon juice to taste. Serve in four individual bowls, and garnish with sliced green onions. ~ Enjoy!
Tip: I like to serve the shrimp bisque with crispy bread, and a garden salad along side. --- This recipe is also very tasty if you choose to alternately use a mixture of halibut, crab, scallops, and shrimp as well.