4 tbsp. butter
1 medium onion - chopped
1 tsp. garlic - minced
1 stalk celery - chopped
1 medium potato - chopped
1 carrot - chopped
1 bay leaf
1/2 tsp. dried thyme
8 to 12 oz. shrimp ( I buy frozen shrimp, already
cooked with tails still on)
1 1/4 cups dry white wine
1 can diced tomatoes
6 cups fish stock, shrimp stock or chicken stock
1 1/2 cups heavy cream
1/4 cup flour
You can make shrimp stock by removing the tails from the shrimp and boiling them, covered, in 4 cups of water for 20 to 30 minutes. Make sure you discard the tails before using the stock.
Place 2 tbsp. of butter in a large, deep saucepan over medium heat. When melted, add the onion, garlic, carrot, celery, potato, bay leaf and thyme. Cook, stirring until the vegetables soften, 5 to 10 minutes. Add 1 cup water.
If your shrimp is raw, add them now and cook, stirring, about 10 minutes. If the shrimp are already cooked, add them with the wine.
Add the wine and tomatoes and turn the heat to medium-high. Bring to a boil, then turn heat to low and cover, cook 20 minutes. Remove bay leaf.
In small batches, puree the soup in a blender. Return the soup to the pot and bring to a boil. Add the remaining butter in bits until it melts. Add flour to thicken. (You may prepare the soup in advance up to this point. Cover and refrigerate fur up to 2 days. You may also freeze the soup at this point. I like to freeze it in small batches of about 2 cups per batch. When I'm in the mood for shrimp bisque, al I have to do is heat a batch in the micowave and then stir in about 1/4 cup cream per cup of soup base.)
Heat the soup to boiling, add the cream and heat through. Season with salt and pepper and serve.