SHRIMP BISQUE

INGREDIENTS
 1 pound large shrimp, peeled and deveined, shells reserved
 4 cups seafood stock
 3 tablespoons good olive oil
 2 cups chopped leeks, white and light green parts (3 leeks)
 1 tablespoon chopped garlic (3 cloves)
 Pinch cayenne pepper
 1/4 cup Cognac or brandy
 1/4 cup dry sherry
 4 tablespoons (1/2 stick) unsalted butter
 1/4 cup all-purpose flour
 2 cups half-and-half
 1/3 cup tomato paste
 2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper

PROCEDURE
1) Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
2) Strain and reserve the stock. Add enough water to make 3 3/4 cups.
3) Meanwhile, heat the olive oil in a large pot or Dutch oven.
4) Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are
tender but not browned.
5) Add the garlic and cook 1 more minute.
6) Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes,
stirring occasionally.
7) Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
8) Transfer the shrimp and leeks to a food processor fitted with a steel blade and process
until coarsely pureed.
9) In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1
minute, stirring with a wooden spoon.
10) Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
11) Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until
hot but not boiling.
12) Season, to taste, and serve hot.
 *CHEF TYLER SHRIMP BISQUE – COMMENTS: EASIER?

Shrimp Bisque
Ingredients
 1 1/2 pounds shrimp, shelled
and deveined, shells reserved
 Extra-virgin olive oil
 1 stick (8 tablespoons)
unsalted butter
 2 leeks, trimmed, halved
lengthwise, and rinsed well
 3 stalks celery, cut into big
chunks
 2 carrots, cut into big chunks
 3 sprigs fresh thyme
 1 bay leaf
 2 strips orange zest
 2 tablespoons tomato paste
 1/4 cup brandy
 3 tablespoons all-purpose flour
 4 cups heavy cream
 Kosher salt and freshly ground black pepper
 Finely grated orange zest, for garnish
 Finely chopped fresh chives, for garnish

Instructions

1) Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf,
orange zest, and tomato paste. Cook, stirring every now and then, until the shells are
red and the vegetables are soft, about 10 minutes.

2) Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long
kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle
in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and
deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
Add the cream and bring to a boil. Immediately turn the heat down to low and gently
simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot
and season with salt and pepper.

3) Chop the shrimp. Return the bisque to a simmer, add the shrimp, and cook 2 to 3
minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour
it into warmed soup bowls and serve garnished with the orange zest and chives.
Vichyssoise
Ingredients

 2 tablespoons unsalted butter

 4 medium or 3 large leeks, white and
light green parts only, split down the
middle and cut into thin half-moons
 1/4 cup fresh celery leaves, picked but
not chopped
 1 1/2 teaspoons kosher salt
 1 1/2 pounds potatoes (a mixture of
russets and white or all russets), peeled,
diced small and held in cold water until
ready to cook
 2 cups chicken broth, homemade if
possible, brought to a simmer
 3 cups heavy cream
 1/2 teaspoon freshly ground (fine) white pepper
 Salmon roe, for garnish
 Dill fronds, for garnish

Instructions

1) Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery
leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8
minutes. If the leeks start to brown during this process, reduce the heat.

2) Drain the potato pieces and add to the pot along with the simmering chicken broth.
Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full
pressure over high heat.

3) Once pressure is attained (there will be a loud whistle) back the heat down to medium-
low, just maintaining a hissing of steam for 8 minutes.

4) Kill the heat and release the steam pressure by opening the dump valve or setting the
cooker under cold, running water. When the lid can be removed, carefully transfer the
mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work
in two batches!)

5) Top the carafe with the main lid but remove the center lid so that air can escape as it
heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute
before slowly increasing the speed to smoothly puree the potatoes. (Although you want
to increase the speed slowly, try not to puree the potatoes too long as they could
become gummy.)

6) Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper.
Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then
serve garnished with a small spoonful of the roe and dill fronds.
 7) Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also
be frozen in ice-cube trays then kept in freezer bags for up to three months.

Special equipment: 4- to 6-quart pressure cooker

Note: Strictly speaking, you don't have to do this in a pressure cooker. You can use a regular
pot but it will take quite a bit longer and you should start with about 1/4 cup more broth to make
up for evaporation during the process.
 French Onion Soup
One of the most epic soups of
the world does take time to make but
it's so worth it! The deeply
caramelized onions make an
incredible flavor base for the broth.
And that cheesy toast is a must.

Ingredients

 100 g / 3.5oz unsalted butter

 1. kg yellow onions, peeled,
halved, thinly sliced top to bottom
 3/4 cup (185ml) dry white wine,
optional
 2 tbsp flour, plain / all purpose
 1.5 litres / 6 cups / 1.5 quarts good quality beef broth /stock OR chicken if you don’t have a
beef broth pIease use chicken cubes but If you want a beefy soup use Beef cubes, 1 cube
per 500 Mi
 2 dried bay leaves (or 3 fresh) (optional)
 3 sprigs fresh thyme or Dry Thyme
 Salt and pepper
Cheesy Toast

 6 - 8 slices French baguette or other softish bread (Gardenia sliced bread)

 50 g / 3.5 oz gruyere or mozzarella cheese, or other melting cheese of choice generic sliced
cheese wiII do
 Fresh parsley or thyme leaves, for garnish (optional)

Instructions
 Caramelizing the onions
1) Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add
onions and stir to coat in butter.
2) 30 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every
few minutes, until the onions have softened and are semi-transparent.
3) Salt, 20 min on medium high: Turn heat up to medium or medium high. Add salt, and cook
for a further 20 - 30 minutes, stirring more regularly, until onions are deep golden and
sweet.
  Making the soup base
1) Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to
scrape the bottom of the pot.
2) Flour: Sprinkle flour over the onion and cook for 1 minute.
3) Add broth & herbs: Add broth, thyme and bay leaves.
4) Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes.
5) Serve: Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of
cheesy toast.

 Cheese Toast:
1) Preheat grill / broiler to high. Toast each side of bread until light golden.
2) Top bread with cheese, then grill until melted and some brown spots appear or ideally, use
a blowtorch if you don't have an oven or grill.