Shrimp and Red Pepper Bisque

By DWatkins23

This rich seafood soup can be prepared up to four days in advance, but the shrimp and cream should be added just before serving. It takes a bit of time to make but is delicious! Makes a wonderful soup for a fancy meal. I cut this recipe out of the newspaper a long time ago so don't know source.

Ingredients

• 4 large red bell peppers
• 2 1/2 lbs medium shrimp (peeled, deveined and cut lengthwise in half), shells reserved
• 3 T vegetable oil
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 large celery rib, finely chopped
• 1/4 c flour
• 1/4 c tomato paste
• 1/3 c brandy (cognac better)
• 4 sprigs fresh thyme plus 1/2 t fresh thyme leaves or 1 1/4 t dried
• 1 bay leaf
• 1 1/2 c heavy cream, room temperature
• 1 t salt
• 3/4 t fresh ground pepper

Preparation

Step 1

Roast peppers directly over a gas flame or under a broiler as close to the heat as possible, turning occasionally, until they are charred allover, 15 to 20 minutes. Seal the peppers in a paper bag and let stand for 10 minutes. Remove the blackened skin, stems, seeds and ribs and puree the peppers in a food processor until smooth. Place the pepper puree in a small bowl and set aside.

Rinse the bowl of the food processor and add the shrimp shells. Chop into small pieces. In a large heavy saucepan or flameproof casserole, heat the oil over high heat. Add the chopped shrimp shells and saute, stirring occasionally, until lightly browned, about 3 minutes. Add the onion, carrot, celery. Reduce the heat to low and cook, stirring occasionally, until the vegetables are softened and golden brown, about 3 minutes.

Stir in the flour. Add the tomato paste and cook for about 1 minute. Increase the heat to moderately high and whisk in the brandy, scraping up any browned bits from the bottom of the pan. Cook for 3 minutes, then whisk in 7 cups of water. Add the thyme and return to a boil. Simmer 3 hours, stirring occasionally to ensure it doesn't burn on the bottom.

Strain the broth, pressing firmly to squeeze as much through the sieve, while removing the shells. Return soup base to pan and bring to a boil. Add shrimp and season with salt/pepper. When shrimp are cooked, remove from heat and whisk in cream. serve.