I am starting to see a pattern here, but if you live in the Mid-Atlantic you will completely understand why I am posting soup after soup. It is cold outside. Damn cold and the snuggies, mufflers, uggs and ‘green’ electric heaters are not keeping us cozy enough.
The process to make this soup is a little different from most other soups I have made. This might just be due to the fact that I’ve never made a bisque from scratch, before. Chowders and broth soups sure, but never a bisque. The flavors play well together which surprised me because I thought the shrimp would be overpowering but nope, it is perfectly complimented by the leeks. The sherry added in toward the end is the perfect touch that gives a sort of “wow!” to the soup and brings it all together.
As I type this, Mr. Cheese says “how about add in ‘sherry is optional’?” Nope, no can do. He asks what if someone who cannot or does not drink alcohol wants to make this soup? My answer is for them to find a virginal, alcohol-free soup. (theoretically, you could add a couple of capfuls of vinegar until the desired flavor is achieved, but I would rather you make the soup as fine and delicious as it has potential to be).
Shrimp and Leek Bisque adapted from the Super Soups Cookbook
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 2 celery stalks, diced
- 1 large carrot, chopped
- 1 leek, white part only, chopped
- 2 teaspoons garlic, minced
- 2 cups sliced or chopped mushrooms
- 4 cups of vegetable stock
- 2 Tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon salt
- 2 teaspoons fresh basil, chopped
- 1 teaspoon thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 3 Tablespoons flour
- 1 & 1/2 cups heavy cream
- 2 Tablespoons sherry
How to Make It!
Heat the butter and olive oil in a large sauce pot and toss in the celery and carrots. Cook over medium heat until the celery becomes transparent, about 10 minutes. Add the leek, garlic and mushrooms and let cook together for another 8-10 minutes. Add the stock and the seasonings and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Add the shrimp and allow to cook until the shrimp are just cooked and start to curl. Using a blender or food processor, puree the soup until smooth and add it back to the pot.
Whisk the flour into the heavy cream and slowly stir into the soup. Keeping the heat on medium, continue to stir while you add the sherry and add salt and pepper to taste. Serves 8