Shrimp Bisque

Ingredients:

1 1/2 lb medium shrimp in the shell
1 orange
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 leeks, trimmed, halved lengthwise, and rinsed well
1 onion, trimmed, peeled and halved
2 celery stalks, cut into big chunks
2 carrots, peeled and cut into big chunks
3 fresh thyme sprigs
1 bay leaf
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely chopped fresh chives, for garnish

Peel and devein the shrimp, reserving the shells; stick the shrimp into the fridge until it's time to eat. Use a vegetable peeler to strip off a couple pieces of orange zest and grate the remaining zest. Cover and refrigerate the grated zest for garnish.

Heat the olive oil in a large pot over medium heat and melt the butter into it. Add the shrimp shells, leeks, onion, celery, carrots, thyme, bay leaf, strips of orange zest, tomato paste, and cayenne. Cook, stirring every now and then, until the shells are red and the vegetables begin to soften, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy,. Return to medium heat, cook for a minute more, then sprinkle in the flour, give it a stir, and cook for another 2 minutes. now add water to cover, 2 to 3 cups, and deglaze, scraping up all the browned bits at 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 simmer gently until the soup is reduced and thickened, 30-45 minutes. Strain into a clean pot and season with salt and pepper.

When ready to serve, return the bisque to a simmer, add the shrimp and cook for 2-3 minutes,  just to cook the shrimp through. Give the bisque a final taste for seasoning, pour into warmed soup bowls and serve garnished with the reserved orange zest and chives.

Recipe from: Tyler's Ultimate: Brilliant Simple Food to Make Anytime