Shrimp Bisque

Directions

1. 1
   Twist off heads and peel the shrimp.
2. 2
   Reserve the heads and shells and chop them for 30 seconds in a food processor.
3. 3
   Devein the shrimp if necessary and refrigerate until needed.
4. 4
   Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes.
5. 5
   Add the chopped shrimp heads and shells, the tomatoes, wine and the broth.
6. 6
   Cover the pot and simmer gently for 30 minutes.
7. 7
   Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.
8. 8
   Combine 2 cups of the shrimp broth with the rice in a small saucepan.
9. 9
   Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.
10. 10
    Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes.
11. 11
    Combine the mixture with the rest of the shrimp broth.
12. 12
    Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot.
13. 13
    Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.
14. 14
    If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water.
15. 15
    Serve in hot bowls and sprinkle with chervil an parsley.