Shrimp Bisque And Brandy Flambe Soup

Peel and de-vein shrimp. Cover and refrigerate shrimp until ready to use.

In medium saucepan, place shrimp shells, celery, one onion coarsely chopped, 1 bay leaves, peppercorns and water. Cover, bring to a boil, reduce heat, simmer 20 minutes. Strain and reserve stock; discard shells, etc.

Finely chop remaining one onion. In a large saucepan, melt butter, saute onion and carrot. Add the tomato paste, thyme and paprika.

Add sherry and brandy, heat until warm. Move saucepan to flame-proof surface and carefully ignite the mixture with a long-handled match. Allow the flame to burn out.

Add stock, puree in a blender and return to the pan. Tie remaining bay leaves and parsley in cheesecloth, making a bouquet garni and add to soup. Cool, cover, place in refrigerator until ready to serve.

At serving time, add cream, heat on stove stirring constantly, do not boil, remove bouquet garni, add shrimp, set timer for 2 minutes (don't overcook the shrimp).

Add salt and pepper to taste and serve with shrimp piled up in the center of each soup bowl and garnish with a parsley leaf.