A delightful creamy shrimp bisque with a medley of vegetables, perfect for a cozy meal.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the shrimp to the saucepan and sauté until just cooked through, about 4 minutes.
Avoid overcooking the shrimp to keep them tender.
Remove the shrimp with a slotted spoon and set aside.
Keep the shrimp covered to retain their warmth.
Add the celery, onion, carrot, and lemon juice to the saucepan and sauté until the vegetables are soft, about 10 minutes.
Stir occasionally to prevent the vegetables from sticking.
Pour in the white wine and boil for 2 minutes.
This step helps to cook off the alcohol while retaining the flavor.
Add the chicken broth, rice, and tomato paste. Cover and simmer until the rice is tender, about 20 minutes.
Stir occasionally to ensure even cooking.
Stir in the cream and puree the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the shrimp to the soup and blend briefly to chop them coarsely.
Pulse the blender to control the texture of the shrimp.
Season with salt and pepper to taste.
Taste the soup before adding salt as the broth may already be salty.
Serve the bisque hot, garnished with extra shrimp if desired.
Pair with crusty bread for a complete meal.
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