Ingredients

serves 6

　　1/2 pound green split peas, picked over and rinsed

　　2 8-ounce bottles clam juice

　　6 cups water

　　1 medium onion, chopped

　　1 10-ounce box frozen baby peas, thawed

　　1 pound medium shrimp, peeled and halved lengthwise

　　3 garlic cloves, minced

　　1 1/2 tablespoons lemon zest, finely grated

　　1 teaspoon hot paprika

　　1/4 teaspoon coarse salt

　　1 tablespoon unsalted butter

　　1 tablespoon fresh lemon juice

　　1 tablespoon fresh tarragon, finely chopped

　　

Step 1

Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.

　　

Step 2

Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.

　　

Step 3

Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.

　　

Step 4

In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.

　　

Step 5

Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.