Shrimp Bisque Soup from Gurney's Restaurant

• shrimp↗1 lb
• butter↗1⁄2 cup
• onions↗1 1⁄2 cups

  chopped

• celery↗1 1⁄2 cups

  chopped

• carrots↗1 1⁄2 cups

  chopped

• garlic cloves↗3

  minced

• chicken broth↗4 cups
• tomatoes with juice↗28 ounces
• dry white wine↗1 1⁄2 cups
• cooking sherry↗2 teaspoons
• salt↗1 tablespoon
• thyme↗1 1⁄2 teaspoons
• white pepper1⁄2 teaspoon
• cayenne pepper↗1⁄2 teaspoon
• flour↗1⁄3 cup
• cups half-and-half↗3
• watercress leaf, if desired (to garnish)↗

Step-by-step instructions

1. 1

   Melt butter in a 6-quart pot.

2. 2

   Saute onion, celery, carrots, and garlic for 8 minutes.

3. 3

   Stir in chicken broth, tomatoes, wine, sherry, and seasonings.

4. 4

   Bring to a boil. Reduce heat and simmer, covered for 10 minutes.

5. 5

   Stir flour into half and half and add to soup.

6. 6

   Heat to boiling. Stir in shrimp and remove from heat.

7. 7

   Puree soup and pour into a clean pot.

8. 8

   Keep warm and serve, or chill and reheat.

9. 9

   Garnish with watercress springs and a few shrimp if desired.