Saute 15 minutes:
- 2 tablespoons olive oil
- Reserved shells of 2 pounds seafood (shrimp, crab, crawfish, etc), cleaned
- 1 onion, quartered
- 2 carrots, quartered
- 1 stalk celery, quartered
Bring to a boil, reduce heat to a simmer, and reduce by half (~1 hour):
- 2 quarts water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 cloves garlic, crushed
- 5 sprigs thyme
Strain, discarding solids.
In a 4 quart soup pot, make a blonde roux:
- 4 tablespoons unsalted butter
- 1/4 cup AP flour
Add, and cook until tender but not browned:
- 3 leeks, white and light green parts only, chopped
- 1 shallot, chopped
Add, and cook until fragrant:
- 3 cloves garlic, crushed
Deglaze, and evaporate:
- 1/4 cup Cognac (or brandy)
- 1/4 cup dry sherry
Add, and cook seafood through:
- Shellfish meat
Add, and bring to a simmer:
- Shrimp stock
- 1/3 cup tomato paste
- 1/2 teaspoon cayenne pepper
- 2 cups half & half, tempered
Coarsely purée with an immersion blender.
Season to taste:
- Kosher salt
- Freshly ground black pepper
Garnish with:
- Cayenne pepper
Serve with:
- Crusty French bread