Ingredients
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1 tbsp Olive oil, Extra virgin
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1 1/2 lb Shrimp - Large in shellsPeel & Reserve shells
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8 oz Scallops - LargeBite sized pieces
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1 1/2 ea Carrots1/2 inch dice
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1 1/2 ea Celery1/2 inch dice
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1 1/2 ea Yellow Onions1/4 inch dice
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Salt and Pepper
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1/2 cup Brandy
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1 tbsp heaped Tomato paste
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1 sprig Tarragon - fresh
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3 cloves Garlic - minced
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2 sprigs Thyme - fresh
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1 ea Bay leaf
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5 cups Water
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4 tbsp Butter unsalted
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1/4 cup Flour, All purpose
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2 cups Corn kernels
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1 cup Heavy cream
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To garnish Parsley - fresh
Directions
Steps
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1
Done
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Begin by making the stock in a large pot. Heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. |
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2
Done
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Slowly add the brandy and cook until it has reduced to 1 tablespoon, about 2-3 minutes. Stir in the tomato paste and cook until the tomato paste coats the vegetables, about 2 minutes. |
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3
Done
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Now, add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth has a nice rich flavor and has reduced down to 4 cups, about 35 minutes. Strain the shrimp broth into a large bowl and discard the solids. |
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4
Done
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Wipe out the stock pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes. |
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5
Done
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Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes. |
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6
Done
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Stir in the cream and season the soup with salt and pepper to taste. Serve in bowls, Garnish with flat leaf parsley. |
