I used to make this soup frequently as a first course for formal dinners and since I shared this recipe recently with a friend, I decided it was time to make it again. My youngest daughter, Elizabeth, doesn't really remember eating this soup which is a shame since it is such a classic. It is quite rich however, so it is one of those only once in a while recipes. It is truly a delicious, decadent recipe to be savored with every spoonful.
Shrimp Bisque (Serves 10)
Adapted from Good Housekeeping Illustrated Cookbook
3 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion, diced
1 carrot, chopped
1 celery stalk, chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 chicken-flavor bouillon cubes
16 ounces canned whole tomatoes
2 cups heavy cream
In a 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.
Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.
Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
Stir in next 7 ingredients (through chicken bouillon cubes) and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender Remove Dutch oven from heat.
Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seeds from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.
In covered blender container at high speed, blend mixture in batches until smooth.
Return shrimp mixture to Dutch oven and stir in cream. Over medium heat, bring soup just to boiling.
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