Shrimp Bisque

Directions

1. 1
   Melt 4 tablespoons of butter in an 8 quart pot over medium heat.
2. 2
   Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes.
3. 3
   Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2-3 minutes.
4. 4
   Stir in tomato paste, cook until browned, about 2 minutes.
5. 5
   Remove from heat and pour in 1/2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1-2 minutes.
6. 6
   Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan.
7. 7
   Add salt and 9 cups water; boil.
8. 8
   Lower heat to medium-low, cover, and simmer for 30 minutes.
9. 9
   Remove from heat and let soup cool.
10. 10
    Discard herb bundle.
11. 11
    Puree soup mixture in batches in a blender.
12. 12
    Set a sieve over a 6 quart saucepan; strain, discarding solids.
13. 13
    Heat bisque over medium heat.
14. 14
    Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth.
15. 15
    Season with salt and pepper.
16. 16
    Divide bisque between bowls; garnish with creme fraiche and chives.