When I first came across this Shrimp Bisque in my daily food-blog stroll I knew that I had to make it! It tastes absolutely divine and the layers/complexity of this soup are so unusual and absolutely delicious! There is a thickness to this soup because of the roux and then pureed shrimp which is just so filling. The flavors of the thyme and salt and the oranges and everything in this soup is fantastic – eat it & enjoy it!
The Holidays are a time for being with Friends and Family. That time should be quality time and not just because you feel that you “have” to. But the Holiday Season should not be the only time of the year that you spend that time with those you love. While you are spending that time with those you love throughout these cold winter months, warm up with a delicious bowl of soup and spend time around the table talking about life. For even more about the importance of love throughout the season and year, be sure to read the beautiful post from Michael at Verses from My Kitchen and check out each and every one of his beautiful photos while you are there!
- 1 pound large shrimp, peeled and deveined, reserve shells
- 2 oranges, juiced plus 2 Tbsp. zested, keep aside (or about ⅔ Cup Juice)
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 2 leeks, halved, rinsed and thinly sliced (1 medium Onion)
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 6 thyme sprigs, tied together (or about 1 Tbsp. dried)
- 1 bay leaf
- ⅓ cup tomato paste
- ¼ cup dry sherry
- ¼ cup flour
- 3 cups water
- 2 cups cream
- sea salt & pepper to taste
- 8 shrimps, sauteed (for garnish)
- Heat olive oil & butter in a large saucepan over medium heat. Once butter is melted and oil is hot add in the shrimp shells, leeks, carrots, garlic, thyme, bay leaf, tomato paste, cayenne and orange zest. Cook for about ten minutes or until vegetables have softened and shells are red.
- Add in the sherry and cook for a further three minutes. Add in the flour and cook for a couple of minutes longer, stirring with the wooden spoon. Top with the water and orange juice and deglaze the pan, scraping the bits off the bottom of the pan. Add in the cream and bring just to a boil, reduce heat and simmer for twenty minutes. Add in the shrimp and cook for a few minutes until cooked through.
- Remove from heat and remove shells. Working in batches, run the soup through a processor (or use immersion blender) and return to the pot. Meanwhile, saute the 8 shrimp for garnish and set aside. Add the pot back over medium-low heat and season. Ladle into four bowls and top with 2 shrimp.
From the Beautiful Photos & Story at Verses from My Kitchen
One Year Ago – most delicious Pumpkin Bread French Toast
And I leave you with this, Today’s Question of the Day… Looking back through your memories, what is your favorite memory you have of soup and eating of soup?