Summer Day Soup

While my husband is off to a mow a lawn in this blistering heat I am inside enjoying some peace and quiet. Due to the temperature outside he tends to keep the air conditioner blasting for me to freeze my rear off while I am at home.  To pass the time and soothe my hunger pains I chose to make a splendid Shrimp Bisque soup then cool down with a homemade Peach Vanilla Popsicle (Recipe from Bon Appetit Magazine). I made mine sugar-free with regular yogurt and excluded the amaretto.

Shrimp Bisque- (Recipe Below)

I was very hungry and forgot to garnish.

Ingredients:

·        1 tablespoon and 1-3/4 teaspoons butter

·        2 tablespoons and 2-1/2 teaspoons all-purpose flour

·        1-1/2 cups and 2 tablespoons seafood stock

·        salt and pepper to taste

·        3 ounces medium shrimp - peeled, deveined and shells reserved

·        2 ounces onions, minced

·        1-1/2 teaspoons butter

·        1/4 clove garlic, minced

·        1-1/4 teaspoons paprika

·        1-1/2 teaspoons tomato paste

·        2-1/2 teaspoons brandy

·        1/2 cup and 2 teaspoons heavy cream, heated

·        3/8 dash hot pepper sauce

·        3/8 dash Worcestershire sauce

·        1/8 teaspoon Old Bay Seasoning TM

Directions:

1.      In a large saucepan over medium heat, combine 1-3/4 teaspoons butter and 2-1/2 teaspoons flour. Cook, stirring, until flour taste disappears, just a few minutes. Stir in seafood stock and season with salt and pepper. Simmer 10 minutes, then remove from heat and set aside.

2.      In a large saucepan over medium heat, cook shrimp shells and onion in 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.

3.      Return strained mixture to a simmer in the saucepan. Pour in cream.

4.      Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay.

Garnish with cheese or fresh herbs if desired.