Shrimp Bisque (French)

A classic bisque is prepared by puréeing the shells with the soup. It creates an intense flavour and also acts as a thickening agent.

1 lbs large shrimp (~ 20), peeled and deveined, shells reserved
1 Tbsp. + 1 tsp. extra-virgin olive oil
9 shallots, chopped (8 oz)
½ bulb fennel, chopped (8 oz)
1 large carrot, chopped (6 oz)
2 Tbsp. tomato paste
½ cup Cognac
6 cups water
2 tsp. coarse sea salt
4 black peppercorns
pepper, freshly cracked
1 dried bay leaf
1 sprig flat-leaf parsley
¼ cup + 2 Tbsp. evaporated milk
chervil sprigs, for garnish

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.

Meanwhile, heat 2 tsp. oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1-2 minutes. Transfer to a plate.

Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.

Working in batches, purée soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be puréed with next batch. Discard remaining solids after all soup has been puréed.

Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.

Heat a medium sauté pan over medium-high heat for 2 minutes. Add remaining 2 tsp. oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1-2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil.

Serve immediately.

Makes 6 servings.