One of the richest, creamiest soups around, bisque is traditionally a puree of seafood, rice, and cream. This luscious version is New Orleans’s eating at its finest. The elegant flavors call for little more than an equally impressive white wine to serve alongside this dish. The aromatic vegetables, tomatoes, tarragon, and liqueur make this recipe particularly distinctive.

Ingredients

　　2 tablespoons butter or olive oil

　　2 medium onions, chopped

　　4 celery stalks, chopped

　　2 medium carrots, chopped

　　1 bunch scallions, chopped

　　3 garlic cloves, minced

　　1/2 pound small shrimp (40-50 count), peeled

　　2 cups tomato dice with juice, or 1 (14-ounce) can

　　1 tablespoon tomato paste

　　4 cups Shrimp Stock (p. 229)

　　1 bay leaf

　　1/2 cup raw rice, or 1 cup cooked rice

　　2 tablespoons chopped fresh tarragon

　　1 cup heavy cream

　　2 tablespoons brandy

　　1 teaspoon Herbsaint or Pernod

　　Salt

　　Hot sauce (preferably Crystal or Louisiana brand)

　　Chopped scallions or snipped fresh chives, for garnish

　　Heat the butter in a heavy-bottomed pot over medium-high heat. Add onions, celery, carrots, and scallions and cook, stirring, for about 10 minutes, then add the garlic and shrimp and cook 3 more minutes. Add the tomato dice, tomato paste, shrimp stock, 4 cups water, and bay leaf and stir. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Stir in the rice and tarragon and cook another 20 minutes, until rice is completely soft. Let it cool for about 10 minutes. Carefully puree in a blender, in batches if necessary, and strain through a fine sieve into another pot. Whisk in the cream, brandy, and Herbsaint and taste for seasoning. Add salt and hot sauce and adjust consistency as desired with water, stock, or more cream. Serve hot, garnished with scallions or chives.

　　Cooks' Note

　　You might want to reserve a few whole shrimp for garnish (or simply sauté a few extra). This recipe makes a lot, but it freezes well.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.