Total Time
Prep 15 mins
Cook 30 mins

adapted from bon appetit, this uses the lovely shrimp stock that we made in the french forum last week.

Ingredients Nutrition


  1. Melt butter in heavy large Dutch oven over medium heat. Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl.
  2. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Sauté until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
  3. Purée soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup.
  4. Bring soup to simmer, stirring frequently.
  5. season with salt and pepper.
  6. Ladle into 6 bowls; garnish each with 1 shrimp.


Most Helpful

I was going to post a very similar recipe that I made from a Burt Wolf cookbook. That recipe called for a combination of dried basil, oregano and tarragon rather than all tarragon as indicated here. I also used an immersion blender and left mine kind of chunky. The bisque was just superb and a perfect treat.

iris5555 April 15, 2007

This soup is perfect! The color is beautiful a pale apricot/pink; the aroma--especially with the fresh tarragon--is lovely and the flavor is terrific. I too used my immersion blender and pureed the soup, but I did for a while to get it very smooth. I was tempted to strain it to make it even smoother, but the taste ws so good we just ATE it. I think also the fact that it was made with Chia's shrimp stock made a very big difference. Delicious, Chia!

Chef Kate February 01, 2006

I was unable to attend the tutorial as it was going on, but prepared this lovely soup yesterday. This has a wonderful flavor and color and smelled terrific! I used an immersion blender & pureed the bisque with only half of the shrimp. I floated the rest on top of the servings. I served this with a french bagette and a green salad. Thank you chia for another lovely meal. The tutorials you & Chef Kate do in the French Cooking Forum are so worthwhile and much appreciated!

Susie D February 01, 2006

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