Shrimp and corn bisque

1 cup heavy cream

3 cloves garlic smashed

1 cup light cream

3 peppercorns

2 tbs old bay seasoning

1 carrot minced

1 carrot roughly chopped

1 onion minced

4 cloves garlic smashed

1 tbs leek olive oil

8 cups water

1 tbs salt

1 bay leaf

1 onion roughly chopped

2 tbs leek flavoured olive oil

1 lb shrimp peeled and deveined use shells only for stock

3 cups corn kernels divided

2 tbs butter

Step 1

To a large soup pot, add the olive oil and heat over high heat. peel the shells and tails from the shrimp, and add them into the pot. roast over for 1-2 mins till they change color. add the remaining stock ingredients. bring up to boil turn down to a simmer on medium for 20-25 mins while you make the soup.

Step 2

In another large pot, add the butter and oil and heat over medium heat. add the onion and carrot and sauté for 5-7 mins. add in the garlic, half of corn, and the old bay seasoning. sauté another 5-6 mins, stirring often to ensure the seasoning does not burn.

Step 3

Strain the stock directly into the soup pot, along with the salt. bring up to a boil then reduce heat and let simmer for 10 mins add in half of the shrimp and simmer for another 5 mins.

Step 4

Carefully add the soup to blender and blend until very smooth - for me this was 3 minutes on a medium high speed, but you may need a little more time. depending on your blender, you may need to wait until the soup has cooled, or the lid will seal to the blender and it will be difficult to open. return the puréed soup back into the pot over medium low heat.

Step 5

Stir in both creams and allow to come up to a simmer again. add the remaining corn and shrimp, and simmer till shrimp is cooked, 4-6 mins. serve with chives.