CREAM OF SCAMPI SOUP
Chop 3 or 4 shallots, 1 carrot,
1 celery stalk and a little green of a leek.
Melt half butter/half vegetable oil in a large pot.
Stir in the chopped vegetables
and cook over low heat until tender.
Remove from pot and keep aside.
In the same pot,
sauté the heads of 1kg of very fresh raw scampi
over high heat 4 to 5mn, stirring often.
Add 6 tablespoons cognac, let the alcohol evaporate.
Pour in 1,5l chicken stock + 1/4l dry white wine
+ reserved vegetables + 2 bay leaves.
Bring to a boil, then simmer for 20-25mn,
skeeming from time to time if necessary.
Discard the bay leaves, purée in a blender
and strain through a chinois (a conical strainer),
pushing hard with the back of a ladle
to extract all the liquid.
Put the liquid back in the pot,
whisk in 150g thick fresh cream and season to taste.
Bring to a boil 1mn.
Serve very hot with a few shelled scampi sautée
over high heat in olive oil, 1mn per side.