Shell, devein and mince 2 lbs. raw shrimps as finely as possible, or put
them through a food processor, using the finest blade. In 1 Tbsp. butter, over
very low heat sauté the shrimp for 3 minutes with a generous Tbsp. finely
minced carrot and 4 Tbsps. diced mushrooms.
Transfer the mixture to a soup pot and add 2 cups strained, clear
chicken stock, 2 Tbsps. finely diced celery leaves, salt and pepper to taste
and a few grains of cayenne and nutmeg. Cook the mixture for 15 to 20 minutes
over low heat and press it through a fine sieve into another saucepan. Bring
the bisque to a boil and boil it for 2 minutes. Remove the soup pot from the
heat and add 1 cup each of heated dry white wine and scalded cream. Adjust the
seasoning, bring the bisque to a boil, and serve at once either in cups or in
soup plates, without garnishing.
©Al Alex-Alexander) D. Girvan. All rights reserved
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