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The-#1-Chef
Shrimp bisque
Bisque of lobster and prawns with celery, carrot, tomato puree, wine, tarragon, chives and whipped cream.
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Ingredients
Directions
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Put the frozen shrimps in a clean plastic bag and store them in small pieces with a saucepan or rubber hammer.
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Peel the winter carrot and cut into slices. Cut the celery into bows.
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Heat the oil in a soup pan and fry the pieces of lobster and shrimp for 3 minutes on a high heat. Shift continuously.
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Add the carrot and celery and cook for 3 minutes. Stir in the tomato puree and cook for 1 min.
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Add the wine, water, tarragon and bouillon tablets and bring to the boil. Cook over low heat for 30 minutes.
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Remove the pan from the heat. Pour the soup through a ball sieve and collect the stock.
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Put the collected lobster and shrimp in the food processor and grind. Pour the pulp through a ball sieve over the stock.
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Bring the soup to the boil.
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Slice the chives and split the eggs. The proteins are not used.
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Beat the egg yolks with the whipped cream and stir in the hot soup. Preheat while stirring until the soup binds slightly but do not let it boil again.
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Season the bisque with pepper and salt. Spread over the bowls and sprinkle with chives.
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Nutrition
335Calories
Sodium0% DV2.570mg
Fat28% DV18g
Protein70% DV35g
Carbs2% DV6g
Fiber8% DV2g
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