Shrimp Bisque

Method/Steps

1. In a large pot, combine 6 cups water, thyme, parsley, onion, carrot, peppercorns and bay leaves. Bring to a boil over medium-high heat. Add the shrimp and cook just until they turn opaque, 1-2 minutes. Using a slotted spoon, transfer the shrimp to a colander and rinse them under cold running water. Reduce the heat to low so the stock simmers.

2. Cover and refrigerate 8 shrimp in the shell. Peel the remaining shrimp, reserving the heads and shells. Coarsely chop the shrimp, cover and refrigerate.

3. In a frying pan over medium-high heat, heat the olive oil. Add shrimp heads and shells and sauté 5-8 minutes. Reduce the heat to medium and continue to sauté for 15 minutes. Add the contents of the pan to the simmering stock and cook until reduced to about 2 cups, about 45 minutes. Remove the herbs, vegetables, shells and heads and discard. Add wine; raise the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, until reduced to about 3 cups, 30 minutes. Add the salt.

4. Add the cream, raise the heat to medium-high and heat, stirring, until small bubbles form along the edge of the pan. Reduce the heat to medium and simmer, stirring frequently, until the soup is reduced to about 4 cups and is thick and cream, 20 minutes. Taste and adjust the seasoning with salt. Strain the soup through cheesecloth. Pour into a clean pot and heat over medium heat, stirring, until small bubbles begin to form. Remove from heat and cover to keep warm.

5. In a pot over low heat, reheat the chopped and whole shrimp. Divide the shrimp equally among warmed soup bowls. Ladle 1/2 cup soup into each bowl. Float a whole shrimp in the centre of each bowl and sprinkle with pepper.