This elegant, lightly creamy, and deep-tasting soup is the kind found in formal French restaurants. Bisques are more appropriate to restaurants than to homes. Professional kitchens tend to have lots of shellfish shells hanging around, and so it costs them very little to make bisques, and they have large machines for crushing the shells and lots of help, which makes it easy.
As a home cook, I don’t have those things; this is the only bisque recipe in the book. Shrimp shells are soft