Yesterday my heart practically exploded.
Apparently the universe decided to indulge the inner thirteen-year-old in me by putting Boyz II Men, 98 Degrees and New Kids on the Block on tour. An actual concert, in my city. Now I just have to find friends who are as excited as I am to go. It’s absurd and thrilling all at once.
Half my life is spent belting out “On Bended Knee” in my kitchen while I throw toppings on French bread and call it pizza, or making cupcakes because I’m too lazy to bake a whole cake. On most days you can swap that song for anything by Mariah Carey, Whitney Houston, TLC or En Vogue. Yes, the 90s references may be clichéd, but that’s my soundtrack. I’m dangerously close to digging out my crimping iron and a stash of friendship bracelet candy — for you, of course, because you’ve somehow made it this far through my rambling.
Which brings me to bisque — a surprisingly elegant and indulgent soup. It feels strange, almost contradictory, that someone who loves neon and nostalgic pop could also appreciate a refined dish like bisque. But here we are: fancy soup and pop-culture obsession can happily coexist.
I discovered this particular asiago shrimp bisque thanks to a reader (hi Aaron!), who told me about an asiago bisque at a local shop he adores. I can’t promise my version matches the original exactly, but the idea of combining asiago with a creamy seafood soup was irresistible. Two of my favorite things, merged.
How do you describe this soup? It almost melts in your mouth the way a perfect shrimp bisque should. I recommend tearing off pieces of buttered, toasted talonica or other crusty bread and dunking them into the bisque. A crisp glass of white wine beside it takes the experience up another notch.
Okay, brief sidebar: I just ate two cookies. I might have another. But for now, let’s focus on the soup.
This recipe is a slight adaptation of a classic shrimp bisque, tweaked to highlight asiago cheese. It’s rich without being heavy, with a lovely balance from leeks, garlic and a splash of brandy and sherry. The shrimp are cooked, pulsed with the aromatics, then combined with a creamy roux-based broth folded together with freshly grated asiago until silky smooth.
Asiago Shrimp Bisque
4
to 6
1 hr
Ingredients
- 1 pound uncooked peeled and deveined shrimp, patted dry
- 2 tablespoons olive oil
- 2 cleaned and trimmed leeks, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 4 cups seafood or fish stock
- 1 cup half and half
- 1 cup heavy cream
- 1/3 cup tomato paste
- 12 ounces asiago cheese, freshly grated
- Fresh chopped herbs for topping
- Crusty toasted bread, for serving
Instructions
- Heat a large pot over medium heat and add the olive oil. Add the leeks with 1/4 teaspoon of salt and pepper and cook until softened, about 5–6 minutes. Add the garlic, red pepper flakes and shrimp, along with the remaining salt and pepper. Stir and cook for 4–5 minutes, until the shrimp turn pink. Pour in the brandy and sherry, cook for 5 more minutes, then remove from heat.
- Transfer the shrimp and leek mixture to a food processor and pulse until coarsely chopped but not pureed. Return the pot to medium heat, add the butter and let it melt. Stir in the flour and whisk to form a roux; cook 2–3 minutes until golden. Gradually add the half and half and heavy cream, stirring until the mixture thickens slightly, about 5 minutes. Whisk in the stock, tomato paste and grated asiago, stirring until the cheese melts and the soup is smooth.
- Add the chopped shrimp mixture back into the soup, reduce heat to low and simmer gently for 10–15 minutes, stirring occasionally. Taste and adjust seasoning if needed. Serve topped with extra asiago, fresh herbs and plenty of toasted bread for dunking.
Notes
Adapted slightly from a classic shrimp bisque. The asiago adds a nutty, savory depth that complements the seafood beautifully.
Yes, this soup has brandy in it. You should probably make a batch and eat it.