A bisque is an elegant puréed soup featuring seafood and cream. What enriches every spoonful with luscious flavour is the shrimp stock created from the shells.

Ingredients
1-1/2 lb (750 g ) small (size 40/44) raw shrimp
3 tbsp (50 mL) butter
3 stalks celery, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
3 large sprigs fresh thyme (or 2 tsp/10 mL dried)
1/2 cup (125 mL) sherry, brandy or clam juice
1 bay leaf
3 tbsp (50 mL) long-grain rice
3 tbsp (50 mL) tomato paste
1 tsp (5 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 cup (250 mL) whipping cream
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) chopped fresh chives

Tip: When you peel shrimp for other recipes, freeze the shells. When you have time, simmer them in stock to extract flavour then strain.

Go to page 2 for photographed preparation method >>

Makes 8 to 12 servings
Per each of 12 servings: About 155 cal, 10 g pro, 11 g total fat (6 g sat. fat), 5 g carb, trace fibre, 99 mg chol, 298 mg sodium. % RDI: 4% calcium, 9% iron, 12% vit A, 7% vit C, 2% folate.

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Originally published as Cooking Class: Shrimp Bisque in our January 2006 issue. Click here to buy this issue now.