Shrimp Bisque
This rich bisque is a true delicacy that showcases the power of the Vitamix by pulverizing the shells of the shrimp to add depth of flavor.
Ingredients
- 30 g (¼ cup) vegan margarine
- 454 g (1 pound) shrimp, shelled, reserving the shells
- 200 g (1 ) onion, peeled, chopped
- (3 ) garlic cloves, chopped
- 70 g (1 ) celery stalk, chopped
- 250 g (1 ) fennel bulb, chopped
- 20 g (2 Tablespoons) all-purpose flour
- 30 ml (2 Tablespoons) tomato paste
- 60 ml (¼ cup) dry white wine
- 960 ml (4 cups) vegetable stock
- (1 ) dried bay leaf
- (1 teaspoon) kosher salt, optional
- (½ teaspoon) ground cayenne pepper, optional
Directions
- Heat a large stock pot over medium high heat. Add the margarine and allow to melt. Par cook the shrimp, remove 12 shrimp from the pot and cover until finishing the soup.
- Add the shrimp shells, onion, fennel, celery, and garlic, and cook until slightly browned. This is the step to build flavor from the shrimp shells and vegetables. Add the flour and tomato paste, stirring them constantly and caramelizing slightly. Deglaze with white wine. Add the spices, bay leaf, and vegetable stock. Bring to a boil and then reduce to a simmer and cook for 30 minutes.
- Remove the soup from the stove and carefully add all the ingredients into the Vitamix container and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Using a chinois and a ladle, strain the bisque mixture into the stock pot. Pushing the soup through the chinois will give a glassy refined texture. Heat the soup, add the reserved shrimp to finishing cooking and serve, using some of the fronds from the fennel as garnish.
Chef's Notes
- A Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. A chinois is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. This recipe is based on classic culinary techniques. Deglazing is simply the act of adding liquid to a hot pan that allows all of the caramelized bits stuck to the bottom to release.
- To make this gluten free, use raw rice instead of the flour as your thickening agent. Traditional bisques are laden with heavy cream and salt, packing on the fat and sodium content. This version is much lighter, using lots of herbs, spices and veggies to keep all of the intense delicious flavor.
- To make a Fennel Foam steep fennel fronds in two cups of vegetable broth. Strain liquid into the Vitamix container, add 4g of Soy Lecithin. Start the blender on its lowest speed and increase to its highest. Blend for 30 seconds. Spoon the foam onto the plated dish.
Ingredients
- 30 g (¼ cup) vegan margarine
- 454 g (1 pound) shrimp, shelled, reserving the shells
- 200 g (1 ) onion, peeled, chopped
- (3 ) garlic cloves, chopped
- 70 g (1 ) celery stalk, chopped
- 250 g (1 ) fennel bulb, chopped
- 20 g (2 Tablespoons) all-purpose flour
- 30 ml (2 Tablespoons) tomato paste
- 60 ml (¼ cup) dry white wine
- 960 ml (4 cups) vegetable stock
- (1 ) dried bay leaf
- (1 teaspoon) kosher salt, optional
- (½ teaspoon) ground cayenne pepper, optional
Directions
- Heat a large stock pot over medium high heat. Add the margarine and allow to melt. Par cook the shrimp, remove 12 shrimp from the pot and cover until finishing the soup.
- Add the shrimp shells, onion, fennel, celery, and garlic, and cook until slightly browned. This is the step to build flavor from the shrimp shells and vegetables. Add the flour and tomato paste, stirring them constantly and caramelizing slightly. Deglaze with white wine. Add the spices, bay leaf, and vegetable stock. Bring to a boil and then reduce to a simmer and cook for 30 minutes.
- Remove the soup from the stove and carefully add all the ingredients into the Vitamix container and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Using a chinois and a ladle, strain the bisque mixture into the stock pot. Pushing the soup through the chinois will give a glassy refined texture. Heat the soup, add the reserved shrimp to finishing cooking and serve, using some of the fronds from the fennel as garnish.
Chef's Notes
- A Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. A chinois is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. This recipe is based on classic culinary techniques. Deglazing is simply the act of adding liquid to a hot pan that allows all of the caramelized bits stuck to the bottom to release.
- To make this gluten free, use raw rice instead of the flour as your thickening agent. Traditional bisques are laden with heavy cream and salt, packing on the fat and sodium content. This version is much lighter, using lots of herbs, spices and veggies to keep all of the intense delicious flavor.
- To make a Fennel Foam steep fennel fronds in two cups of vegetable broth. Strain liquid into the Vitamix container, add 4g of Soy Lecithin. Start the blender on its lowest speed and increase to its highest. Blend for 30 seconds. Spoon the foam onto the plated dish.
Ingredients
- 30 g (¼ cup) vegan margarine
- 454 g (1 pound) shrimp, shelled, reserving the shells
- 200 g (1 ) onion, peeled, chopped
- (3 ) garlic cloves, chopped
- 70 g (1 ) celery stalk, chopped
- 250 g (1 ) fennel bulb, chopped
- 20 g (2 Tablespoons) all-purpose flour
- 30 ml (2 Tablespoons) tomato paste
- 60 ml (¼ cup) dry white wine
- 960 ml (4 cups) vegetable stock
- (1 ) dried bay leaf
- (1 teaspoon) kosher salt, optional
- (½ teaspoon) ground cayenne pepper, optional
Directions
- Heat a large stock pot over medium high heat. Add the margarine and allow to melt. Par cook the shrimp, remove 12 shrimp from the pot and cover until finishing the soup.
- Add the shrimp shells, onion, fennel, celery, and garlic, and cook until slightly browned. This is the step to build flavor from the shrimp shells and vegetables. Add the flour and tomato paste, stirring them constantly and caramelizing slightly. Deglaze with white wine. Add the spices, bay leaf, and vegetable stock. Bring to a boil and then reduce to a simmer and cook for 30 minutes.
- Remove the soup from the stove and carefully add all the ingredients into the Vitamix container and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Using a chinois and a ladle, strain the bisque mixture into the stock pot. Pushing the soup through the chinois will give a glassy refined texture. Heat the soup, add the reserved shrimp to finishing cooking and serve, using some of the fronds from the fennel as garnish.
Chef's Notes
- A Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. A chinois is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. This recipe is based on classic culinary techniques. Deglazing is simply the act of adding liquid to a hot pan that allows all of the caramelized bits stuck to the bottom to release.
- To make this gluten free, use raw rice instead of the flour as your thickening agent. Traditional bisques are laden with heavy cream and salt, packing on the fat and sodium content. This version is much lighter, using lots of herbs, spices and veggies to keep all of the intense delicious flavor.
- To make a Fennel Foam steep fennel fronds in two cups of vegetable broth. Strain liquid into the Vitamix container, add 4g of Soy Lecithin. Start the blender on its lowest speed and increase to its highest. Blend for 30 seconds. Spoon the foam onto the plated dish.
