Shrimp and Leek Bisque

Shrimp and Leek BisqueI 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 oilveggies
  • 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 shrimp

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. 

add cream & flour

 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

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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2 Responses to Shrimp and Leek Bisque

  1. Babygirl says:

    I LOVE the pictures to this post. And very nice recipe

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