This was something I did on new year's day and it is a favorite of my mum-in-law's as well, as she devoured it almost in no time!
To begin, chop an onion, 2 stalks of celery, half a leek and one large carrot.
Saute all the vegetables in a pot and drizzle with some white wine for a couple of minutes until the flavors come out with a certain amount of fragrance.
Remove the shells of about 6-8 shrimps and put it in a bag. Keep the shrimps for later.
Add enough chicken stock to cover the ingredients and bring it to a boil. Once boiled, add the bag of shrimp shells into the mix and let it simmer for at least 30 minutes.
Add in a tablespoon of cream into the broth mixture and stir well. Blend the entire mixture and strain the soup into another pot.
Season the shrimp with salt and pepper and lightly pan fry them on both sides for about 1 minute each with butter.
Pour the soup into bowls and add the shrimp on top. Garnish with some basil or tarragon. And you will have a delicious bowl of shrimp bisque, Silver Chef style!
Gong Xi Fa Cai!