Shelly's Recipe

CHARLESTON SHRIMP BISQUE

Category: Soups

1/4 cup butter
2 clove garlic, minced
1 1/2 tsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1/2 onion diced
2 stalks celery, diced
1/2 lb fresh, finely chopped or pureed
1/4 cup flour
3 tbsp tomato paste
1 quart chicken broth
1/2 cup sherry
1 cup milk
1 cup cooked small shrimp
3 tbsp brandy
1/2 cup cream
Pinch of nutmeg

Melt butter in a large saucepan over medium heat, add the garlic, spices, diced vegetables and pureed shrimp. Cook for 8-10 minutes until well blended. Add flour on top and tomato paste and continue cooking for 3-5 minutes. Add liquids and bring to a simmer, whisking until thickened. In batches in a food processor, puree and strain through a fine strainer and return to pot. Add cooked shrimp and season with salt and pepper. Add brandy and cream and pinch of nutmeg. Stir well and serve.