I eat a lot of soup this time of year but I rarely eat bisque soups because they are typically made with cream and are higher in fat and calories than broth based soups. At Christmas I make an exception and I like to indulge in a bowl of Shrimp Bisque. It's creamy and rich and oh so delicious. I can't remember where I first found this recipe but I have been making it a long time. I made a double batch to serve at my Christmas party this year.
3 Tablespoons butter 4 plum tomatoes, diced
1 onion 4 cups chicken stock
1 carrot, sliced ½ cup bread crumbs
2 cloves garlic ½ cup heavy cream
2 pounds shrimp 2 Tablespoons sherry
2 Tablespoons parsley cayenne pepper
Melt butter in saucepan. Add onion, carrot and garlic.
Saute 2 minutes. Add tomatoes and broth and cook 7 minutes.
Process with an emulsion blender. If you don't have an emulsion blender you can process it in batches in a regular blender.
Clean shrimp, reserving half.
Chop remaining shrimp into 1” pieces and add to broth with the bread crumbs. Cook 3 minutes.
Process with blender again. Add cream, sherry, salt and pepper. Cook 2 minutes.
Add reserved shrimp and cook 2 minutes. Ladle into bowls and garnish with parsley.