3	each	yellow onions, chopped
4	each	leeks, washed and chopped
4	each	celery, chopped
2	each	carrots, chopped
1 1/2	cups	butter
2	lb.	shrimp, 26-30 count, peeled - shells reserved
1	qt.	chopped tomatoes
2	tbsp.	dried thyme
1	tbsp.	dried tarragon
2	each	bay leaf
3	cups	brandy
1	cup	tomato paste
1	qt.	white wine
1	gal.	shrimp stock
1	cup	long grain rice
2	qts.	heavy cream
		salt, to taste
		ground white pepper to taste
1/4	cup	fresh lemon juice
1/4	cup	chopped parsley
1/4	cup	chopped fresh chives
1/4	cup	chopped fresh chervil

Saute the onion, leeks, celery, and carrots in 1 cup of butter 10 minutes, until softened. Add the reserved shells and cook until they become pink. Add the tomatoes and herbs and cook another 10 minutes. Pour in 2 cups of brandy and ignite. When the flame dies out, stir in the tomato paste, wine, stock, and rice. Simmer this for 20 minutes. Then add the cream and simmer another 15 minutes. Remove the pot from the heat and allow to cool for 15 minutes. Process the contents in the blender or food processor until it is finely chopped. Pass the soup through a china cap, back into a clean pot. In a large saute pan, heat the remaining butter until golden, Add the reserved shrimp and toss until they lose their raw appearance. Pour in the remaining 1 cup of brandy and ignite. Shake the pan until the flame dies out. Chop the shrimp into bite size pieces and add them to the soup. Gently reheat the soup and stir in the lemon juice and the chopped fresh herbs. Serve this bisque with the dill wafers that are listed in this database.

Serves: 42 (6 fl. oz. servings)