Shrimp Bisque
2 servings
30 minutes
Shrimp bisque is an exquisite French soup rich in sea flavors and creamy tenderness. This classic recipe originates from the coastal regions of France, where chefs skillfully used seafood scraps to create aromatic broths. The rich taste of shrimp is enhanced by tarragon, brandy, and white wine, giving the soup a refined depth. The velvety consistency is achieved by finely grinding the ingredients, while cream adds tenderness. Paprika and lemon juice bring a light spiciness, creating a perfect balance of flavors. Bisque is traditionally served hot, garnished with fresh chives, and its rich aroma and flavor make it worthy of restaurant tables. This soup is ideal for festive dinners as well as cozy home evenings, awakening the taste buds and reminding one of the magic of French cuisine.
1
Melt the butter in olive oil and sauté shallots, celery, and finely chopped garlic for 1-2 minutes until the ingredients soften.
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- Shallot: 1 piece
- Celery stalk: 1 piece
- Garlic: 1 clove
2
Increase the heat, add shrimp, tarragon, fry for 2 minutes, stirring. Add brandy. Pour in wine and broth and bring to a boil. Boil for 2 minutes.
- Tiger prawns: 100 g
- Tarragon leaves: 6 pieces
- Brandy: 2 tablespoons
- Dry white wine: 4 tablespoons
- Chicken broth: 300 ml
3
Pour the contents into a blender and blend into a puree. Strain through a sieve and squeeze. Add cream, paprika, and lemon juice. Add spices and heat.
- Extra-thick cream 48% fat: 100 ml
- Paprika: pinch
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Pour into soup plates, add finely chopped onion.
- Chives: 0.5 teaspoon
