Pinterest Follow Button
Mr Espresso
like us on Facebook

Tarragon Shrimp Bisque

No recipe image available.A lovely start to an elegant dinner party, this puréed shrimp soup is dressed with tarragon, a splash of Madeira wine and thin slices of lemon. The addition of egg yolks makes this soup even thicker and creamier than most.

Recipe Ingredients:

3 cups water
1 celery rib with leaves, chopped
1/2 medium onion, sliced
1 teaspoon salt
1 small bay leaf
1 clove garlic, sliced
1 sprig fresh parsley
1/4 teaspoon dried thyme
4 green peppercorns
1 pound medium shrimp, raw and unshelled
2 large egg yolks, lightly beaten
2 tablespoons Madeira wine
2 teaspoons minced fresh tarragon
1 1/2 cups heavy cream
4 thin lemon slices

Cooking Directions:

  1. In a covered saucepan, heat water with celery, onion, salt, bay leaf, garlic, parsley, thyme and peppercorns. Bring to a boil, reduce heat, and simmer 10 minutes.
  2. Strain broth, discarding solids, and return to pan. Bring back to a simmer, add unshelled shrimp, and simmer 2 to 3 minutes until shrimp are opaque.
  3. Strain broth again, reserving shrimp, and return broth to pan once more. Stir in egg yolks; cook over low heat, stirring constantly, until it thickens. Do not allow to boil. Remove pan from heat.
  4. Shell and devein shrimp, reserving 4 for garnish. Purée shrimp with broth in a blender or food processor. Stir in Madeira wine and tarragon; refrigerate to chill mixture thoroughly, at least 1 hour.
  5. Just before serving, stir cream into soup. Ladle into individual serving dishes and garnish with reserved shrimp and lemon slices.

Makes 4 servings.