Bisque de Crevettes (Shrimp Soup)

Ingredients

• two pints of shrimps
• three pints of water
• a squeeze of a lemon
• a wineglassful of Chablis
• two onions
• a carrot (sliced)
• a bay-leaf
• parsley, thyme, etc.
• pepper and salt
• pepper and salt
• the bones and trimmings of any white fish

Method

1. 1

   Shell two pints of shrimps, reserve the meat from the tails, and put half of the heads and skins in a saucepan with three pints of water, a squeeze of lemon, a wineglassful of Chablis, two onions, a sliced carrot, a bay-leaf, parsley, thyme, pepper, and salt, and the bones and trimmings of any white fish.

2. 2

   Let the whole boil up, skim it, and let it simmer for an hour and a half.

3. 3

   In the meantime, pound some of the remaining shells of the shrimps in a mortar with an ounce of butter and pass them through a hair sieve.

4. 4

   When the fish stock is ready, strain it onto a white roux; in another saucepan, let it boil up, then add the shrimp butter, mix well together, and color the soup with a little carmine if necessary.

5. 5

   Lastly, add the picked shrimps and serve with small croutons of fried bread handed round on a plate.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 19. The excerpt below is the record exactly as published.

Bisque de Crevettes (Shrimp Soup).— Shell two pints of sin-imps, reserve the meat from the tails, and put half of the heads and skins in a saucepan, with three pints of water, a squeeze of a lemon, a wineglassful of Chablis, two onions, a carrot (sliced), a bay-leaf, parsley, thyme, etc., pepper and salt, and the bones and trimmings of any white fish

Cook this with the app: pantry check, scaling, and the assistant.