Shrimp Bisque

INGREDIENTS		10-12 Servings
1 tsp.		butter
1 cup		onions, diced
1 cup		celery, diced
1 cup		carrots, diced
1 tsp.		garlic, minced
1 tsp.		shallots, minced
2 each		bay leaves
3 cups		shrimp shells and tails
3 oz.		brandy
3 oz.		dry white wine
1/4 cup		tomato paste
2 qt.		fish stock
as needed		flour roux (approximately 1/2 -3/4 cup)
2 cups		heavy cream
to taste		salt and fresh ground blackpPepper
to garnish		shrimp, 31/40 size, cooked
to garnish		puff pastry fleurons
to garnish		scallions, minced

METHOD
1.	In a large saucepan or pot, melt butter over medium heat. Add onions, carrots, and celery; sauté until translucent. Add shallots, garlic and bay leaves, continue to sauté. Add shrimp shells and sauté with vegetables for 3 - 4 minutes. Add tomato paste, brandy and white wine; continue to cook until liquid is reduced by 1/2. Add fish stock and bring to a boil. Reduce and simmer over low heat for 20 - 25 minutes. Incorporate a small amount of roux and simmer for an additional 5 - 10 minutes, stirring regularly to avoid scorching. (Stir in additional roux if needed). Season with salt and black pepper. Stir in cream. Portion soup into warm soup bowls and garnish with shrimp, pastry fleurons and minced chives.
	Chef Larry's Notes: Fleurons are small puff pastry garnishes cut in various shapes and baked. Use frozen puff pastry sheets available in the frozen bakery section of the market.

to play the videos