SHRIMP BISQUE

Steps:

• In a Dutch oven sized sauce pan heat butter and olive oil and add shrimp shells over high heat stirring constantly until they turn bright red (about 5 minutes). Rough cut all vegetables. Add 6 cups liquid, celery, shallot, garlic, bay leaves, green onion and bring to boil. Reduce heat and simmer for 20 minutes uncovered. Remove from heat and strain soup through fine wire mesh strainer. Discard shells and greens and return broth to clean sauce pan. Add rice, paprika, cayenne, saffron and simmer covered for 20 minutes. Add tomato paste and cream and then use a blender, food processor or immersion hand (aka stick) blender to puree the mixture. Add salt and white pepper to taste. Add spirits (if desired) and heat but do not boil the soup. When soup is plated, sprinkle some chives on the top. Note: The rice does a good job thickening the soup but you might want to add some cornstarch dissolved in water if you like it thicker. This should be done just prior to adding the cream and sherry so you can boil it for a few minutes. This recipe work just about the same with crab or lobster shells.