This recipe is based on Method 1 for making cream soups (p.222), because it uses velouté as a base. You can also use fish stock instead of velouté and thicken the soup in other ways:
1. Beat in a beurre manié (p. 164), a little at a time, after step 8, until properly thickened.
2. Stir in a cornstarch slurry (cornstarch in cold water), a little at a time.
3. Simmer 2 oz (60 g) rice in 1 pt (500 mL) of the stock, until the rice is completely cooked. Liquefy in a blender or force through a fine sieve to purée the rice, and add to the soup. (This is the classical method.)
To reduce food cost, you may reduce the quantity of shrimp and add extra shrimp shells for flavor. Or, instead of using all the cooked shrimp for garnish, save most of them for another use.
Paprika is often used instead of tomato paste to color and flavor bisques. Substitute 1 tbsp (15 mL) Spanish paprika for the 1 oz (30 g) tomato paste.
In place of shrimp, use live lobster, cut as shown in Figure 14.12. (Alternatively, to reduce food costs, use crushed lobster shells or rock lobster tails.)
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