Recipe: From-Scratch Shrimp Bisque

FROM-SCRATCH SHRIMP BISQUE

1 1/2 pounds shrimp (set aside about 8 shrimp for garnish)
About 5 cups (or a little more) chicken broth
1 onion, quartered
4 stalks celery, cut into chunks
1 carrot, peeled and cut into chunks
2 bay leaves
1 tablespoon white peppercorns
6 tablespoons butter or margarine
4 cloves garlic, pressed or minced
1/2 cup all-purpose flour
3 cups half-and-half (light cream)
Salt and pepper, to taste
Dill sprigs (for garnish)

Shell and devein shrimp; save shells. Rinse shrimp and cut into 1/2-inch pieces; set aside.

In a 5- to 6-quart pan, combine shrimp shells, broth, onion, celery, carrot, bay leaves and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes.

Pour broth through a strainer into a 2-quart glass measure or bowl. If needed, add more broth to make 5 cups; set aside.

Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1-2 minutes. Stir in flour.

Off the heat, whisk broth and half-and-half into flour mixture. Stir over medium-high heat until boiling, then boil for about 2 minutes.

Add shrimp and stir until pink, about 1 minute. Add salt and pepper to taste.

Ladle soup into bowls, garnish with dill and reserved shrimp.

Source: Sunset magazine