Tomato & Shrimp Bisque

3 Tbls. butter
3 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
31/2 cups tomato concasse
4 cups chicken stock
dash cayenne
2 tsp. Old Bay Seasoning

2-3 Tbls. brandy (optional)
¼ -½ cup heavy cream
½ lb shrimp (cooked and diced)

2 Tbls. chopped basil

chives

salt and white pepper to taste(use white so you don't see the pepper but be careful it is stronger)

6 baguette slices
gruyere cheese
brush baguette slices with olive oil and place on a sheet pan in the oven at 350 for about 5-6 minutes, top with gruyere cheese and place under the broiler until melted.

Sauté the onions in the butter until soft, add the garlic and then flour to make a roux. Add chicken stock and tomato concasse and simmer for about 25 minutes until the tomatoes are thoroughly cooked. Stir occasionally. Puree the tomato mixture with a hand immersion blender, food processor or blender, add the cream, Old Bay, cayenne, shrimp, basil and brandy, heat through but do not boil, taste for salt and pepper. Garnish with chives and top with the croutons. 6 servings.


*Tomato Concasse (kon-kah-SAY)
To remove peel from the tomato, cut and X in the bottom of the tomato. Place in boiling water about 1 minute or until you the the skin coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the seeds, dice the tomatoes.

You will need about 4 large tomatoes to make 1 cup of concasse, err on the side of more tomatoes if you are unsure.

Serves 6.