Shrimp & Brie Bisque Recipe
3.5 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: Stock:
heads and peelings from 2 lbs of shrimp
6 cups water
1 carrot - diced
1 stalk celery - diced
1 onion - diced
2 sprigs fresh parsley including stems
3 cloves garlic
1 c white wine
Soup:
20 peeled shrimp cut into bite sized pieces
6 ozs brie, with rind removed cut into 1/2' dice
4 T butter
3 - 4 c stock
1 c heavy cream
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Directions: |
Directions:Stock:
Add all the ingredients to a 5 qt stock pot and bring to a boil. Reduce heat and simmer over low heat. Skim impurities that foam up to the top. Continue simmer for at least 90 minutes and the strain through a fine mesh strainer into a smaller pot. Continue simmering the clarified stock until it is reduced by 1/3.
Soup:
Melt butter over medium heat in a 2 qt heavy pot. Slowly add flour and stir until you have a blonde roux. Stir constantly for about 5 minutes. Do not brown the roux. Now add stock, about 1/2 c at a time. Whisk till smooth. Continue adding stock until desired consistency is obtained.
Add brie and stir till melted. Add shrimp and heavy cream and simmer until shrimp are pink.
Serve with hot French bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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