-
1
Melt a 1/4 cup of the butter in a large soup pot over medium heat.
-
2
Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes.
-
3
Raise the heat to high.
-
4
Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes.
-
5
Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more.
-
6
Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
-
7
Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot.
-
8
Pour in the water and 1 1/2 tablespoons salt, and bring to a boil.
-
9
Lower the heat and simmer, covered, for 30 minutes.
-
10
Remove from the heat and allow to cool.
-
11
Remove and discard the herb bundle.
-
12
Working in batches, transfer the mixture to a blender and puree until smooth.
-
13
Strain the puree through a fine sieve into a pot and discard the solids.
-
14
Heat the bisque over medium heat.
-
15
Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste.
-
16
Divide among soup bowls, garnish with croutons, and serve immediately.
-
17
Difficulty: Easy
