Shrimp Bisque

Ingredients

• 1/2 cup olive oil
• 2 large carrots, chopped
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 red bell peppers, chopped
• 1 teaspoon fresh oregano, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon fresh basil, minced
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• 1 cup white wine
• 28 ounces tomatoes, canned diced
• 1/8 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 8 cups water
• 2 tablespoons butter
• 3 tablespoons flour
• 1 lb shrimp, peeled and deveined, finely chopped
• 1 cup whipping cream
• 1 teaspoon hot pepper sauce

Directions

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.

2. 2

   Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.

3. 3

   Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). Cook 1 to 2 minutes more until shrimp just turn opaque.