“Bisque” sauce and soup base

“Bisque” sauce and soup base


For 4 people


  • 300 grams coldwater shrimps
  • 50 cL of double cream
  • 2 tbsp of olive oil
  • 1 tsp celery root, diced
  • 50 cL of water
  • 1 tsp of fresh dill, finely chopped
  • 1 garlic clove
  • Salt, ground pepper by taste

“Bisque” sauce and soup base Directions

    • Peel shrimps, removing heads and carapaces. Set aside peeled shrimps for the main dish.
    • Heat up the oil in the stewpot, put in shrimp carapaces and heads, celery and garlic and toast for 10 minutes. Pour in water and boil for 5 minutes. Strain. Add double cream and chopped dill in the strained broth. Bring to a boil. Remove from the heat and set aside.
    • By adding 30 g more of double cream and 50 g of milk, you will get soup base for a “Bisque” soup.