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Chilled Shrimp Bisque (But You Decide Serving Temp Per NOTE #2)

Created by TwisSis on January 20, 2015

1 tablespoon margarine
1/4 cup chopped yellow onion (finely chopped)
1/4 cup chopped celery (finely chopped)
1 teaspoon instant bouillon granules (shrimp flavor preferred, may use another fish or seafood flavor)
1/2 teaspoon paprika
2 cups fish stock
1/2 cup milk
1 teaspoon salt

Step 1: In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook until onion is tender. Stir in bouillon granules + paprika & mix well.
Step 2: Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 min.
Step 3: Add half-and-half & bring soup back to a slightly rolling boil.
Step 4: Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook until thickened (stirring constantly). Remove from heat. Remove & discard bay leaf (See NOTE).
Step 5: Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tabasco) to taste preferences & allow to cool.
Step 6: Cover, refrigerate overnight & serve soup chilled as needed.
NOTE #1: Although not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood. So I would probably opt to lightly puree the soup when removed from the heat in Step 4. I also see this soup garnished w/freshly snipped chives % a few whole baby shrimp for color & a finishing touch
NOTE #2: Based on my experience w/another chilled soup recently & at the suggestion of a fellow cook, I believe this recipe should have temp serving options. So feel free to serve hot, warm, room temp or chilled. Your option to decide a preference.