Shrimp-and-Corn Bisque

• 2 tablespoons extra-virgin olive oil
• 3 pounds large shrimpshelled and deveined, shells reserved
• 3 carrots, cut into 1/2-inch dice
• 3 celery ribs, cut into 1/2-inch dice
• 3 onions, cut into 1/4-inch dice
• Kosher salt and freshly ground pepper
• 1 cup brandy
• 1/4 cup tomato paste
• 6 whole black peppercorns
• 4 tarragon sprigs, plus 2 tablespoons chopped leaves
• 4 thyme sprigs
• 3 garlic cloves, smashed
• 2 bay leaves
• 10 cups water
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 4 cups corn kernels (from 6 ears)
• 1 cup heavy cream

1. In a large soup pot, heat the oil.
2. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes.
3. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes.
4. Slowly add the brandy and cook until it has reduced to 2 tablespoons, about 4 minutes.
5. Stir in the tomato paste and cook until the vegetables are well-coated, about 2 minutes.
6. Add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer.
7. Cook until the shrimp broth is very flavorful and has reduced to 8 cups, about 45 minutes.
8. Strain the shrimp broth into a large bowl and discard the solids.
9. Wipe out the soup pot.
10. Add the butter and melt over moderate heat.
11. Stir in the flour and cook, stirring, for 3 minutes.
12. Add the remaining onions and the corn and cook until softened, about 5 minutes.
13. Slowly whisk in the reserved broth.
14. Bring to a simmer and cook over moderately low heat for 15 minutes.
15. Raise the heat to moderate.
16. Add the shrimp and cook until white throughout, about 3 minutes.
17. Stir in the cream and season the soup with salt and pepper.
18. Ladle the soup into bowls, sprinkle with the chopped tarragon and serve.

extravirgin olive oil, carrots, celery, onions, kosher salt, brandy, tomato paste, black peppercorns, tarragon sprigs, thyme, garlic, bay leaves, water, butter, allpurpose, corn kernels, heavy cream

Taken from www.foodandwine.com/recipes/shrimp-and-corn-bisque (may not work)