Shrimp Bisque

Soupereasy and I made this soup for one of our weekly cooking projects. I suppose it is a good way to use up shrimp shells, but we were both underwhelmed by the flavor. The soup definitely had plenty of shrimp flavor, but was otherwise under-seasoned. The recipe calls for all the salt to be added just before serving -- which made for a soup that tasted salty rather than well-seasoned. It probably makes more sense to season the onion/carrot/celery mix as you saute them. Not that we'll be making this one again.

The soup, blended then strained through a chinois, did have a lovely texture and color.