more soup — a lot more!

Speaking of yummy soup recipes, I’ve been working with Clifford Wright on a new book called The Best Soups in the World, so I got to try out this Shrimp Bisque before the book was published. It’s not just good, it’s insanely good.

Cliff’s new book was just published, and I’m really excited to try more of the recipes. Here’s a little teaser for you, in case you want to try the bisque yourself.

Shrimp Bisque

This bisque is adapted from a recipe by Taunt Nit of Forked Island, Louisiana, who says that it is sometimes called white shrimp stew. Make sure the milk never comes to a boil, or it may curdle. If it does you can correct it somewhat by blending in some beurre manié, a blend of equal parts soft butter and fl our, to thicken it again. You can serve this with corn bread or oyster crackers. Crab, crayfish, or lobster may be substituted for the shrimp.

Makes 4 to 6 servings

5 tablespoons unsalted butter
1 small onion, finely chopped
1 celery stalk, finely chopped
2½ pounds fresh shrimp with their heads or 1¼ pounds defrosted headless shrimp, heads and/or tails removed and saved for making broth if desired or ¾ pound raw shelled shrimp
¼ cup unbleached all-purpose flour
1 quart whole milk
1½ teaspoons salt
2 teaspoons Tabasco sauce
1 teaspoon hot paprika
½ teaspoon freshly ground white pepper
2 teaspoons freshly squeezed lemon juice

In a large pot, melt the butter over medium-high heat, then add the onion and celery and cook, stirring, until the onion is softened, about 5 minutes. Add the shrimp and cook, stirring frequently, for 2 minutes. Stir in the fl our and once it is blended in, pour in the milk in a slow stream, whisking gently the whole time. Add the salt, Tabasco sauce, paprika, white pepper, and lemon juice. Bring to just below a boil, then reduce the heat to medium and simmer for 5 minutes. Serve immediately.

36 thoughts on “more soup — a lot more!

  1. spike: oh man, i totally agreemegan: i had no idea about national soup month, but that makes a lot of senseeliana: it would have definitely been better than what i just ate…angie: thankskim: definitelyjoanna: i'm not even sure what officially makes this a "bisque" but it's yummy — i know that much

  2. my goodness that looks great! my mum makes soup with shrimp but asian style and its a thin soup. this shrimp bisque sounds pretty good with the butter and flour in it!! i can imagine eating with buttered toasted bread right now!! yummmm i want some now even though its summer!

  3. Wow, that looks great, and cooks quickly too. I love shrimp. Will give this a try. Thanks for sharing the recipe. One question: your soup picture looks fairly "red". Is it the lighting? I don't see enough "red" ingredients to make it that red, so wondering if something like tomato sauce is accidentally left out of the ingredients list. Thanks!

  4. ann: your mum's soup sounds good to mehanaa: i may have added a little extra tabasco and paprika, but i think it's actually just orange. so it's a combination of the lighting, and maybe your monitor?dawn: you're welcomecatherine: yeah, i could go for some morejuliana: thanks for visitingpeachkins: thanksgeorge: i have to agree, this is a must-try

  5. ninette: thanks, i do love that cover3 hungry tummies: for a soup diet, i'd probably use olive oil instead of all the butter, and maybe low-fat milk. hmm, wonder if that would still be tasty enough?jenn: "soup weather", lol, nice way of saying it's cold out. in that case, i'd prefer some salad weather about now!

  6. That cookbook looks wonderful. Who doesn't love soup?! Shrimp Bisque is always good. I made my first pot of the stuff back in October. I was not disappointed. This version does sound delicious!

  7. murasaki: no, I didn't blend it. the soup would actually be quite thin if it wasn't for the step of adding the flour. plus, most of the onion and stuff must be below the surface.

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