Diet Shrimp Bisque

Description
This rich-tasting bisque has only 90 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook

Ingredients

 * 2 lbs fresh shrimp or scampi, lobster or crayfish
 * 1 tbsp safflower or virgin olive oil
 * 1 leek, cleaned and sliced coarsely
 * 1 small carrot, peeled and sliced
 * 1 celery stalk, sliced
 * 2 shallots, peeled and chopped
 * 1 garlic clove, peeled and minced
 * 1 tbsp tomato purée
 * 1½ cup dry white wine
 * 2 quart water
 * 1 chicken bouillon cube, crushed
 * 1 pinch saffron

Herb bouquet
tie the following in a cheesecloth
 * ½ tsp thyme
 * ½ bay leaf
 * 6 fresh parsley stems

Bisque

 * salt and pepper to taste
 * 4 tbsp cornstarch
 * 4 tbsp non-fat powdered milk
 * ½ tsp cognac, armagnac or brandy
 * 4 basil leaves, minced
 * 1 tsp tarragon, minced
 * 1 tbsp minced chives

Directions

 * 1) Separate the tail from the shrimp and remove the meat, reserving all shells, claws, heads and so forth.
 * 2) If you wish, devein the tails, then cover and refrigerate.
 * 3) Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them.
 * 4) In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them.
 * 5) Stir slowly but continuously for 5 minutes.
 * 6) Add the vegetables and tomato puree and cook another 5 minutes, stirring.
 * 7) Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices.
 * 8) Add the water, bouillon cube, saffron and herb bouquet.
 * 9) Return to a simmer and cook, covered, for 1 hour.
 * 10) Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid (for a finer result, strain again through cheesecloth).
 * 11) Return the stock to the boil.
 * 12) Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes.
 * 13) Taste for salt and pepper (the recipe can be prepared ahead to this point and refrigerated).
 * 14) Bring the stock to a simmer.
 * 15) Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large.
 * 16) Remove immediately with a slotted spoon and divide them among 4 heated soup plates.
 * 17) Pour the stock into a blender, add the powdered milk and cognac.
 * 18) Blend until smooth and homogeneous.
 * 19) Pour immediately into the soup plates over the shrimp tails.
 * 20) Garnish each dish with an equal amount of the herbs and a shrimp head (optional).