Rich and Velvety Shrimp Bisque
Appears in Cook's Illustrated November/December 2000
WHY THIS RECIPE WORKS
Our best shrimp bisque recipe couldn’t be simpler: We processed sautéed shrimp and their shells to a pulp, flambéed the mixture in brandy, then added cream, sherry, and spices. Straining the soup through an ultrafine chinois (a conical stra...