Creamy bisque soup: A taste of France with nutritious shrimp

Seafood was enjoyed by our ancestors — the Neanderthals — as far back as 150,000 years ago. This is evidenced by findings from Spanish archaeologists conducting research in the Bajondillo cave, who discovered stone tools used to crack the shells of mollusks collected on seaside rocks. Such delicacies were a valuable supplement to the diet of primitive humans.

What exactly is seafood? It includes crustaceans (lobsters, langoustines, crabs, shrimp), mollusks (oysters, mussels, scallops), snails (whelks, periwinkles), and cephalopods (cuttlefish, squid, octopus).

The French have long enjoyed bisque soup, based on a broth made from crustaceans: lobsters, shrimp, crabs, or crayfish. Interestingly, the dish was initially made with young pigeons, as evidenced by a recipe in the famous work "Le Cuisinier françois" ("The French Cook") from 1651. It wasn't until the early 20th century that bisque became established in French cookbooks as a seafood soup, thickened with rice and finished with cream.

Today, it is one of the most popular French dishes worldwide. Julia Child, the "godmother" of many contemporary culinary celebrities reigning on the internet and TV, and author of the bestselling book "Mastering the Art of French Cooking," was a great fan.

As we already mentioned, bisque can be prepared with various marine crustaceans. In American stores, shrimp are the most readily available, which work well in the dish and provide a solid dose of valuable nutrients. They are a rich source of B vitamins, especially B3 (a component of many enzymes involved in the metabolism of sugars and fats) and B12 (plays a significant role in the proper functioning of the brain and immune system). Shrimp supply essential trace elements, including iodine, magnesium, iron, and zinc.

These inconspicuous crustaceans are among the richest natural sources of selenium, positively affecting the cardiovascular system, immune system, blood vessels, and sexual performance. Not coincidentally, shrimp have been considered an effective aphrodisiac for centuries.

Shrimp are low in calories and rich in easily digestible protein, which can sometimes pose a risk for individuals prone to food allergies. Even processing does not neutralize the strong allergens they contain. Therefore, consuming the product can sometimes cause body itching, skin redness, hives, swelling of the hands or face, low blood pressure, and in extreme cases, life-threatening anaphylactic shock.

We'll need fresh shrimp (about 2 pounds) to prepare this French specialty. When purchasing, ensure they have a shiny shell and clear eyes and that the meat is firm and springy to the touch. It’s also worth performing a smell test on the product; it should smell of the sea. There should be no dark discoloration on the fresh shrimp.

Rinse them under cold water, then remove the heads, shell (do not discard!), limbs, tail, and intestine, which resemble a thin black vein best removed (after slitting the shrimp along the back) with a toothpick.

Dice two carrots, two celery stalks, and a large onion, and place them in a saucepan where clarified butter has been heated. Add 2–3 cloves of crushed garlic, salt, and freshly ground pepper, then sauté for a few minutes. Add 2–3 tablespoons of cognac and flambé, quickly igniting it. The alcohol will evaporate after a while.

Pour in a glass of white wine, add the shrimp heads and shells, 2 tablespoons of tomato paste, and canned tomatoes (two cans) when some liquid evaporates. Cook over low heat for about half an hour. Then puree the soup until smooth (including the heads and shells), strain through a sieve, and bring it to a boil again, adding 2–3 tablespoons of sour cream and freshly squeezed lemon juice, seasoning with salt and cayenne pepper (in moderation).

Heat olive oil in a pan and sauté the peeled shrimp with 2 crushed garlic cloves. When the meat turns pink, pour the soup into bowls, add shrimp to each portion, and sprinkle with parsley. Bisque tastes best with croutons or a fresh baguette.