A lovely start to an elegant
dinner party, this puréed shrimp soup is dressed with
tarragon, a splash of Madeira wine and thin slices of lemon.
The addition of egg yolks makes this soup even thicker and creamier
than most.
Tarragon
Shrimp Bisque
3 cups water
1 celery rib with leaves, chopped
1/2 medium onion, sliced
1 teaspoon salt
1 small bay leaf
1 clove garlic, sliced
1 sprig fresh parsley
1/4 teaspoon dried thyme
4 green peppercorns
1 pound medium shrimp, raw and unshelled
2 large egg yolks, lightly beaten
2 tablespoons Madeira wine
2 teaspoons minced fresh tarragon
1 1/2 cups heavy cream
4 thin lemon slices
In a covered saucepan, heat water with
celery, onion, salt, bay leaf, garlic, parsley, thyme and peppercorns.
Bring to a boil, reduce heat, and simmer 10 minutes.
Strain broth, discarding solids, and return
to pan. Bring back to a simmer, add unshelled shrimp, and simmer
2 to 3 minutes until shrimp are opaque.
Strain broth again, reserving shrimp,
and return broth to pan once more. Stir in egg yolks; cook over
low heat, stirring constantly, until it thickens. Do not allow
to boil. Remove pan from heat.
Shell and devein shrimp, reserving 4 for
garnish. Purée shrimp with broth in a blender or food
processor. Stir in Madeira wine and tarragon; refrigerate to
chill mixture thoroughly, at least 1 hour.
Just before serving, stir cream into soup.
Ladle into individual serving dishes and garnish with reserved
shrimp and lemon slices.
