3 pounds large shrimp, head on
2 tablespoons olive oil
Freshly ground white pepper
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup brandy
1/4 cup tomato paste
3 crushed garlic cloves
2 bay leaves
4 sprigs fresh tarragon
4 sprigs fresh thyme
6 black peppercorns
Water, to cover (about 1 gallon)
4 ounces butter
4 ounces flour
1 cup chopped onion
Salt and pepper
2 cups sweet corn kernels
1 cup heavy cream
2 tablespoons chopped fresh tarragon, for garnish
Splash brandy, for garnish
Peel the shrimp, reserving the
shells. Reserve the shrimp. In a large stock pot, over medium
high, heat the oil. Add the shrimp shells. Season with salt and
pepper. Saute for 4 minutes. Add the mirepoix. Season with salt
Saute for 4 to 6 minutes, or
until tender. Carefully add the brandy. After the brandy has
cooked off, stir in the tomato paste. Cook for 2 minutes.
Add the garlic, bay leaves,
tarragon, thyme, and peppercorns. Stir in the water. Bring the
liquid to a boil. Reduce the heat to medium and simmer for 45
In a stock pot over medium heat.
Add the butter and flour to make a roux and cook for 3 minutes.
Add the onion and cook for 3 minutes, until soft. Season with
salt and pepper. Add the corn and saute for 3 more minutes.
Whisk in the strained liquid and bring up to a boil. Reduce the
heat and simmer for 20 minutes. Senutes. Stir cornstarch with 3
tbsp (45 mL) water until dissolved. Pour into soup along with
vinegar, soy, Worcestershire sauce, sesame oil, pepper, reserved
ginger and green onion. Stir constantly until boiling, then
simmer 1 minute.
Stirring continuously, in a thin stream gradually add egg.