Shrimp Bisque

Serves 6

Description/Notes:

Classic soup for that special occasion, very smooth and rich with brandy and cream

Ingredients:

1 lb. (450g) whole shrimps, shelled

1 bay leaf

1 small onion, skinned

1 small carrot, peeeled

2 tablespoons tomato puree

sprig of parsley

one and a three quarter pints (1 litre) fish stock or water

1 oz. (25g) butter

1 oz. (25g) flour

salt and pepper

4 tablespoons single cream

3 tablespoons brandy

Cooking Instructions:

Dice the carrot and chop the onion
Put the carrot and the onion in the pan, add the bay leaf, parsley, tomato puree and fish stock or water
Bring to the boil and put a lid on the pan and simer for 30 minutes
Sieve the soup to make it smooth and put it back in a rinsed pan
Cream the butter with the flour until evenly blended
Start to add it, in small pieces to the soup
Stir over a moderate heat until boiling
Simmer for 2 minutes, stilll stirring, until the sooup is thick and smooth
Keep a few shrimps back for garnish and stir the rest into the soup
Stir in the brandy and cream, tehn heat gentlyu for one minute
Season with salt and pepper to taste
Put the soup into individual warmed bowls
Float the reserved shrimps in soup and serve hot with crusty bread