Shrimp Bisque

1. 1

   Twist off heads and peel the shrimp.

2. 2

   Reserve the heads and shells and chop them for 30 seconds in a food processor.

3. 3

   Devein the shrimp if necessary and refrigerate until needed.

4. 4

   Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes.

5. 5

   Add the chopped shrimp heads and shells, the tomatoes, wine and the broth.

6. 6

   Cover the pot and simmer gently for 30 minutes.

7. 7

   Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.

8. 8

   Combine 2 cups of the shrimp broth with the rice in a small saucepan.

9. 9

   Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.

10. 10

    Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes.

11. 11

    Combine the mixture with the rest of the shrimp broth.

12. 12

    Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot.

13. 13

    Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.

14. 14

    If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water.

15. 15

    Serve in hot bowls and sprinkle with chervil an parsley.

* Per serving · 4 servings · Values may vary.