Today I worked on making a shrimp bisque with my leftover shrimp from the composed salad and my shrimp stock I made that day as well. I had never made a bisque before so that was kind of fun. I had to start of by making a shrimp veloute. It is really similar to a bechamel, but instead of using milk you use a stock (I used shrimp) and then you don't add nutmeg at the end. While that was working I chopped my carrot and onion into a brunoise cut (tiny uniform cubes, these are not mine but some I found on the internet).
A brunoise (broo-nwahz) cut:
I addded the vegetables, some spices and herbs the tomato paste and some brandy and wine. I diced my leftover shrimp and set it aside until I was ready for it. I added my veloute sauce when it was finished and some remaining stock. Brought it up to a simmer added the shrimp and some heavy cream and salt and pepper.
It tasted pretty good. I had never had it before so I wasn't sure what to expect. I did make a mistake at the end and forgot to strain out the veggies before I added my shrimp. This time it was no big deal but if I had made it the way I was supposed to which was so simmer the shells in there as well and forgot to strain those out it would have been a problem. Since my shrimp were leftovers they had no more shells so the veggies were fine.
I guess a traditional bisque is supposed to be thicker than the one I made, I'm not sure where my mistake was made...maybe it was with the veloute sauce and I didn't let it get thick enough. I'm not sure. Besides that, I think I did pretty good.
It's not a very attractive soup to photograph, I had to get a spoon to show the shrimp in it since it all sinks to the bottom.
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