Brown shrimp bisque

Cook Book
Cook Book

  • Preparation: 5’
  • Cooking: 35’
  • Total time: 40’

Ingredients

  • 500 g unpeeled brown shrimp
  • 4 tbsp olive oil
  • 2 tbsp flour
  • 0.5 leek, roughly chopped
  • 1 large carrot, sliced
  • 1 stick green celery, roughly chopped
  • 0.5 fennel bulb, roughly chopped
  • 2 tbsp cognac/brandy (optional)
  • 2 cubes fish stock
  • 100 ml dry white wine
  • 2 Cloves of garlic
  • 1 l water
  • 1 tbsp tomato paste
  • 100 g peeled brown shrimp
  • pepper

Step 1

Insert the 'MultiBlade' into the bowl. Add the unpeeled shrimp and olive oil. Close the lid but remove the measuring cup. Select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.

Step 2

After Step 1: add the flour, leek, carrot, celery, fennel, Cognac/brandy, stock cubes, wine, garlic, water and tomato puree. Close the lid with the measuring cup in place. Press Start to activate Step 2. Sieve the soup, season to taste with pepper and finish with peeled shrimp. Serve hot.