Yes, I’m still pushing soup though the weather is warming up fast. And since this is a relatively light soup (thinking Tame Hunter’s Stew), it went over well with my guys. In fact, one of Junior Too’s favorite soups is Panera Bread’s lobster bisque that, unfortunately, disappeared from their menu years ago. After one bite of my Shrimp Bisque, he proclaimed it every bit as good as Panera’s legendary Lobster Bisque. Glowing 🙂

Shrimp Bisque

2 tbsp olive oil

2 tbsp butter

1 red onion, diced

1 leek, green leaves removed and tossed, white bulb diced

3 celery stalks, diced

1 cup grated carrots

1 tsp dry thyme

3 tbsp ketchup

1/2 tsp cayenne

1/2 cup white cooking wine

3 tbsp all-purpose flour

2 cups chicken broth

3 cups half-and-half

1 lb pre-cooked shrimp, peeled, deveined, and tailless, divided

1 tbsp parsley, chopped

1) To large soup pot, add olive oil and butter and heat over medium-high heat; add onion, leek, celery, carrots, and thyme and cook 10 minutes, stirring often

2) Reduce heat to medium; stir in ketchup, cayenne, and cooking wine; sprinkle flour over top and stir to combine; cook 5 minutes, stirring often

3) Reduce heat to low; stir in chicken broth and half-and-half; stirring occasionally, cook 30-40 minutes until soup thickens and reduces

4) 5 minutes prior to serving, chop half the shrimp, leaving the other half whole

5) Stir chopped shrimp into soup; using an immersion blender, blend soup in pot to a smooth consistency (if you don’t have an immersion blender, you can use a countertop blender, but be careful–it’s hot!); remove soup from heat and divide soup between 4 large bowls; place shrimp in center of each bowl of soup, sprinkle with parsley, and serve immediately

Servings: 4