HERBSAINT SHRIMP AND TOMATO BISQUE

Herbsaint Shrimp and Tomato Bisque image

Yield makes 10 to 12 servings

Number Of Ingredients 19

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2 tablespoons butter or olive oil
2 medium onions, chopped
4 celery stalks, chopped
2 medium carrots, chopped
1 bunch scallions, chopped
3 garlic cloves, minced
1/2 pound small shrimp (40-50 count), peeled
2 cups tomato dice with juice, or 1 (14-ounce) can
1 tablespoon tomato paste
4 cups Shrimp Stock (p. 229)
1 bay leaf
1/2 cup raw rice, or 1 cup cooked rice
2 tablespoons chopped fresh tarragon
1 cup heavy cream
2 tablespoons brandy
1 teaspoon Herbsaint or Pernod
Salt
Hot sauce (preferably Crystal or Louisiana brand)
Chopped scallions or snipped fresh chives, for garnish

Steps:

Heat the butter in a heavy-bottomed pot over medium-high heat. Add onions, celery, carrots, and scallions and cook, stirring, for about 10 minutes, then add the garlic and shrimp and cook 3 more minutes. Add the tomato dice, tomato paste, shrimp stock, 4 cups water, and bay leaf and stir. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Stir in the rice and tarragon and cook another 20 minutes, until rice is completely soft. Let it cool for about 10 minutes. Carefully puree in a blender, in batches if necessary, and strain through a fine sieve into another pot. Whisk in the cream, brandy, and Herbsaint and taste for seasoning. Add salt and hot sauce and adjust consistency as desired with water, stock, or more cream. Serve hot, garnished with scallions or chives.