Shrimp Bisque

Directions

1. Peel shrimp, reserving shells and heads. Cover and refrigerate shrimp until ready to use. Place reserved shrimp heads and shells in a heavey 6-quart soup pot. Add the carrots, celery, crab and shrimp boil and ions stuck with cloves. Add enought cold water to cover shalls and vegetables by 5 inches. Bring shell mioxture to boil; skim grey foam from surface. Reduce heat to low; simmer, uncovered, 3 hours. Strain stock through a fine strainer; discard shells and begetables. Reserve 2 quartsfor bisque. Freeze extra stock for another use. Wash and dry soup pot. Melt butter or margarine in cleaned soup pot over medium heat. Add green ionions, parsely, garlic, chopped onion, mushrooms and bay leaf. Saute until vegetables are wilted, about 5 minutes. Do not brown. Stir in flourl cook 3 to 4 minutes, stirring. Slowly whisk in reserved shrimp stock. Bring to a boil to thicken; stir in refrigerated shrimp. Reduce heatl simmer 15 minutes. Discard bay leaf. Puree soup in small batches in a blender or food processor fitted with the steel blade. When all soup has been pureed, return to soup pot; reheat over low heat. Stir in cream; heat through. Add black pepper, cayenne, salt and sherry; heat through. Do not boil. Ladle soup into soup bowels; garnish with chives, if desired. Serve hot Makes 8 to 10 servings.