EATS! Shrimp Bisque. Oooo la la.

First snowfall this is what we make. My shrimp bisque. Please ignore the fat, ignore the alcohol (but you could just use a little more shrimp stock), and try this decadent soup.

Rich, warm, filling, and possibly a little intoxicating as I now read down the ingredient list.

Hee.

The canned soups, which I usually avoid, do give it more stability. Which is a good thing around this three ring circus. No worries on this breaking in the fridge after - it reheats beautifully!

Sourdough bread bowls courtesy of Panera, got to mention that. Hey. I'm not a masochist. the bisque is work enough. Just pinch out some bread to hollow slightly before toasting lightly in the oven. This soup makes people really happy. Promise.

Michelle's Shrimp Bisque

2 bags shrimp/crab boil

4 pounds deveined shrimp (can use peeled)

1 ½ tablespoons salt

1 medium onion, chopped

4 cloves garlic, minced

2 medium carrots, chopped

1 stick butter

2 cups white wine

½ cup brandy

2 cans cream of celery soup

1 can cream of mushroom soup

2 pints heavy cream

3 tablespoons tomato paste, more as needed

1 tablespoon dried chives

2 large bay leaves, whole

1 tablespoon dried parsley

ground white pepper, to taste

⅛ teaspoon cayenne pepper

½ teaspoon paprika

Boil 4 qts water with 2 bags crab boil, turn heat off. Add shrimp and let sit, subtracting a minute or two of cooking time. RESERVING 3-4 CUPS OF LIQUID, drain shrimp. Cool shrimp completely.

Meanwhile, melt butter in large, heavy-bottomed stockpot and saute onions and carrots over low until soft and translucent, about 10 minutes or more. Add garlic until fragrant, about 2 minutes. Add wine and brandy. Boil 2 or more minutes, until alcohol is evaporated. RESERVING CREAM, add remaining ingredients, whisking until well combined. Remove from heat, Whisk in about 2 cups of reserved shrimp stock and return to low heat.

Peel the shrimp if necessary, then chop 1/2 the shrimp, adding the other 1/2 (whole shrimp) to the bisque. Remove and reserve bay leaves and blend the soup in batches until texture is as desired (bisque consistency). Blender stick is the way to go, but if necessary you can do batches in the blender.

Return to heat, add cream and remaining shrimp, return bay leaves and adjust seasoning. BE VERY careful not to let simmer or boil. If the consistency is too thick, add more cream or shrimp stock. Remove bay leaves right before serving.

Try it, you'll like it!