Soup Recipe to Pair with Citrus Rubbed Ruck

The Brigtsen's shrimp and butternut squash bisque that Gris Gris has posted here a few times looks absolutely delicious, and I'm thinking of making it for NYD.



Brigsten's Butternut Squash Shrimp Bisque

1 pound medium shrimp, heads on
5 tablespoons unsalted butter, divided
2 cups diced onions
1 bay leaf
4 cups (about 1 medium) peeled, seeded and diced butternut squash
2 1/2 teaspoons salt
1/8 teaspoon ground white pepper
3/8 teaspoon ground cayenne
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon minced garlic
1 quart heavy cream
1 cup half-and-half
1/2 teaspoon fresh basil, very finely chopped
18 to 24 whole shrimp, butterflied and sauteed, for garnish

Shell the shrimp. Place the heads and shells in a medium pot and cover with cold water. Bring to a boil, reduce the heat and simmer 15 minutes. Strain the broth and reserve.

Heat a 4-quart saucepan over medium-high heat. Add 3 tablespoons butter, the onions and bay leaf. Cook, stirring constantly, until the onions start to brown, about 5 to 6 minutes.

Reduce the heat to medium and add the squash. Cook, stirring occasionally, until the squash begins to soften and turn brown, 7 to 8 minutes.

Reduce the heat to low and add 1 tablespoon butter and the peeled shrimp. Cook, stirring occasionally, until the shrimps turn pink, 3 to 4 minutes.

Add the salt, white pepper, cayenne, basil, thyme and garlic. Cook 3 to 4 minutes, stirring constantly and scraping the bottom and sides of the pan with a metal spoon. (This procedure will intensify the taste of the soup.) Add 1 1/2 cups reserved shrimp stock and simmer 2 to 3 minutes.

Remove the pot from the heat. Discard the bay leaf. Transfer the contents to a food processor and puree until smooth. Return the puree to a clean saucepan and add the cream and half-and-half. Bring to a boil, lower the heat and simmer 2 to 3 minutes. Just before serving, add the fresh basil and remaining 1 tablespoon butter. Top each serving with several sauteed shrimp.

Serves 6-8

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Whole duck or duck breasts?

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Whole

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Try your hand at making a consomme?

Also there is a really good recipe by Paul Bertoli for a cauliflower purée that uses no cream or anything heavy and results in a delicious soup.

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Already planning to have some roasted cauliflower using Isaac Toups recipe but I'll definitely look this one up for future reference.

I actually have a much better version, with my mods, at p. 256 of the Recipe Book above. It’s better than the version I posted.