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I generally prepare my bisque
flambe soup as a first
course for
a formal dining experience with a crusty baguette bread,
a salad course, main
entree and
dessert course.
This can also be served simply as a light supper with French bread...
no matter how you decide to present it...
the flavors are exceptional... it's a keeper!
What to serve with Bisque Flambe
Soup?
See my
8 course Baked Salmon Roulade dinner party menu
for
more ideas on how to serve this delicious recipe, see the photographs too!
Shrimp
Bisque Brandy Flambe Soup
recipe and
photograph created by Peggy Bucholz for my website www.finedinings.com
8 servings
9 ounces raw Shrimp, shelled, de-veined
2-1/4 cups cold water
1 celery rib, coarsely chopped
2 medium onions, divided
3 Bay leaves, divided
3 black peppercorns
2-1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoon tomato paste
1 1/4 teaspoons dried thyme
1/2 teaspoon paprika
1/4 cup + 2 tablespoons Sherry wine
3 tablespoons Brandy
small bunch of fresh Parsley
3 cups heavy cream
Salt and pepper, to taste
parsley sprigs for
garnish
Put shrimp shells in a saucepan with cold water, celery, 1 onion coarsely chopped, 1 bay leaf and peppercorns; bring to a boil, cover and simmer for 20 minutes.
Do not let it cook over 30 minutes or it will become bitter. Strain, reserving
the stock, discard the solids.
Finely chop the
remaining onion. In a medium saucepan, melt butter, saute onion and
carrot. Add the tomato paste, thyme, paprika, Sherry wine and
Brandy. Bring to a boil. Move the saucepan off
the heat and carefully ignite the brandy. Allow the flame to burn
out.
Add the reserved stock, puree in a blender and return mixture to the saucepan.
Add
to the bisque flambe a bouquet garni which is wrapping the remaining 2 bay leaves and parsley in
cheesecloth with a string attached to the handle of the saucepan making it easy
to retrieve when removing the bouquet garni from the stock.
At this point the shrimp bisque soup can be made ahead, covered and refrigerated.
When ready to serve, bring the soup up to the boiling point but do not boil; add the cream, salt and
pepper. Remove the bouquet garni, add the raw shrimp cooking 2 minutes, do not overcook
or they will become tough.
Ladle the shrimp bisque flambe into soup bowls, garnish with parsley sprigs and serve.
Wine
recommendation: Pinot Grigio
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