Shrimp Bisque

- 2 tblspoons vegetable oil
- 3 green onions, chopped

- 1 small carrot, shredded
- 1 small celery stalk, shredded

- 16 oz small shrimp, shelled
- 1 tblspoon brandy
- ¼ cup white wine

- 1 can (12 oz) small, peeled tomatoes
- 3 twigs fresh estragon
- 1 bay leaf
- ½ teaspoon thyme
- 1 ½ cup fish stock (see link)
- salt and black pepper to taste
- 1 tblspoon chilled butter

- 300 ml thick cooking cream
- 1 tblspoon cornflour

- fresh parsley, minced, to garnish
- ¼ teaspoon cayenne pepper

- place oil in cooking pot and sauté onions, for 3-4 minutes, stirring
- add celery and carrots and continue sautéing for another 3-4 minutes, stirring
- add shrimp, wine and brandy, and continue sautéing for another 3-4 minutes, stirring
- add tomatoes, estragon, bay leaf, thyme, salt and pepper, and fish stock, stir well, cover pot and simmer, over low for 10-15 minutes
- place mixture into a food processor, and blend until it is creamy and smooth
- return to cooking pot, over low heat, add chilled butter

- mix cooking cream and cornflour, and fold slowly into mixture, stirring continuously for 3-4 minutes

- before serving, sprinkle over, parsley and cayenne pepper