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1
Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
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2
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste.
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3
Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
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4
Take the pot off the heat and carefully pour in the brandy.
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5
Ignite the brandy with a long kitchen match and let burn until the flame subsides.
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6
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
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7
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
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8
Add the cream and bring to a boil.
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9
Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
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10
Strain into a clean pot and season with salt and pepper.
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11
Chop the shrimp.
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12
Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
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13
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
