A soup called Bisque is a creamy and highly seasoned soup with French origins. It always includes touches of seafood. In this case, it is prepared with red peppers and shrimp. Very tasty!
1/2 kilos shrimp, medium peeled and deveined, reserve the shells
4 tomatoes, peeled, seedless, and chopped
6 red bell peppers, roasted, chopped
1 cup clam juice
2 cups water
1/2 cups dry sherry
1 tablespoon fresh tarragon, chopped
olive oil
1 teaspoon lime juice
1 cup sour cream
cayenne pepper
pepper
salt
Preparation
1h
0 mins
Low
Put the olive oil in a saucepan and sauté the onion, shallot, carrot, celery, and shrimp shells. Leave it for about 15 minutes, stirring occasionally. Add the tomato and the pepper and let it season. Add the clam juice, 2 cups of water, the sherry, and tarragon. Cover and let the vegetables soften. Season with salt and pepper. Add more water if necessary.
Transfer the shrimp shells to the blender with a little of the broth and blend. Strain, squeezing as much as possible, and transfer this broth to a saucepan.
Transfer the vegetables to the blender and blend little by little. Strain through a sieve and press to extract all the vegetable liquid. Return to the saucepan.
In a little olive oil, sauté the shrimp. Add lemon juice and incorporate it into the soup. Add the cream and cayenne pepper, and adjust the salt and pepper.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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