All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We don't often make you whip out the old blender (except for smoothies, of course), so if we do, you know it has to be special. This bisque is worth dusting off your old wedding gift from five years ago (and using carefully, following all our instructions). The blending gives this bisque its creamy smoothness, with a touch of sherry for sweetness. Non-blended elements like roasted red pepper-corn relish and seared shrimp add flavor and texture. Blend away (safely) and sip this soup like the fine dining experience it is.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Cut roasted red pepper into ¼" dice. Stem and mince parsley. Pat shrimp dry, and season both sides with a pinch of salt and pepper.
Cook the Shrimp
Heat a medium pot over medium-high heat. Add 1 tsp. olive oil and shrimp to hot pot. Cook undisturbed until lightly charred on one side, 2-3 minutes. Flip shrimp, and cook until they reach a minimum internal temperature of 145 degrees, 30-60 seconds. Remove from pot. Reserve pot; no need to wipe clean.
Start the Soup
Return pot used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, carrots, half the onion and half the corn (reserve remaining of both for relish), and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables soften, 4-5 minutes. Stir in sherry, shrimp base, tomato paste, and 4 cups cold water. Bring to a simmer, reduce heat to medium, and cook, stirring occasionally, 15-18 minutes. While soup simmers, make relish.
Make the Relish
Heat a small non-stick pan over medium-high heat. Add ½ tsp. olive oil, roasted red peppers, remaining corn, and remaining onion to hot pan. Cook undisturbed until lightly charred, 2 minutes. Cook, stirring occasionally, until vegetables soften, 2-3 minutes. Remove from burner. Season with ¼ tsp salt, a pinch of pepper, and a pinch of parsley (reserve remaining for garnish).
Finish the Soup
Carefully pour soup in blender. Remove clear insert from lid and cover blender with dish towel. It is very important to remove insert before blending to avoid exploding soup! Blend until very smooth, 1-2 minutes. Return blended soup to pot with cream. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Season to taste with salt.
Plate the Dish
Pour soup in a bowl. Top with shrimp and relish and garnish with remaining parsley.
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