Shrimp Bisque

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Submitted by: Kathy D.	Country: Canada
Quantity: 6 servings	Preparation time: 0:15 hr. Cooking time: 0:30 hr.
Specialties: Holidays

Ingredients

2	shallots, chopped	2
4	carrots, chopped	4
2 tbsp	butter or margarine	30 g
2 cups	milk	500 mL
3 1/2 lbs	shelled shrimp and lobster (coarsely chopped)	1.5 kg
2 cups	heavy cream	500 mL
2/3 cup	sherry	150 mL
1 3/4 tsp	salt	8 mL
1/2 tsp	pepper	2 mL
	chopped parsley

In large pot, saute shallots and carrots in butter until shallots are transparent.

Add milk, cover and simmer for 10 to 15 minutes until carrots are very tender. Let cool 5 minutes.

Puree 3 to 4 minutes until smooth. Pour back into saucepan, add fish and cream, cover and bring to a boil. Simmer for about 10 minutes.

Stir in sherry, salt and pepper. Simmer 5 minutes longer.

Garnish with chopped parsley.

Can be made and stored in fridge for 3 days or frozen up to a month.

For a less expensive soup, replace lobster with cod or snapper.