Shrimp Bisque

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Shrimp Bisque

6 cups water
4 potatoes, peeled and quartered
2 onions, chopped
1 bay leaf
1/2 tsp dried thyme
1 clove garlic, minced
1 tsp salt
1/8 tsp black pepper
1 cup shrimp, chopped
2 egg yolks
1/2 cup heavy cream

Bring the water to a boil. Add the potatoes, onions, bay leaf, thyme, garlic, salt and pepper. Simmer until the vegetables are tender, for 15 minutes, add the chopped shrimp and cook for 5 minutes more.

Remove the bay leaf and pour soup into a blender, puree until smooth. Return to the saucepan and bring to a boil. Blend the egg yolks and cream together. Remove the soup from the heat and stir in the cream and egg yolk mixture, mixing well. Top off each bowl with a sprinkling of paprika.



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