Shrimp Bisque

1. 1

   Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.

2. 2

   Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste.

3. 3

   Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

4. 4

   Take the pot off the heat and carefully pour in the brandy.

5. 5

   Ignite the brandy with a long kitchen match and let burn until the flame subsides.

6. 6

   Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.

7. 7

   Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.

8. 8

   Add the cream and bring to a boil.

9. 9

   Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.

10. 10

    Strain into a clean pot and season with salt and pepper.

11. 11

    Chop the shrimp.

12. 12

    Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.

13. 13

    Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

* Per serving · 4 servings · Values may vary.