Shrimp Bisque

Directions

1. 1
   Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
2. 2
   Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste.
3. 3
   Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
4. 4
   Take the pot off the heat and carefully pour in the brandy.
5. 5
   Ignite the brandy with a long kitchen match and let burn until the flame subsides.
6. 6
   Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
7. 7
   Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
8. 8
   Add the cream and bring to a boil.
9. 9
   Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
10. 10
    Strain into a clean pot and season with salt and pepper.
11. 11
    Chop the shrimp.
12. 12
    Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
13. 13
    Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.