Shrimp and Pancetta Bisque, Chickpea Croutons

 

Ingredients -

1/2 cup Pancetta chopped 
2 tbsp Butter
1/2 cup Onions peeled, chopped 
1/2 cup Leeks peeled, chopped 
1/2 cup Celery peeled, chopped 
1/2 cup Fennel peeled, chopped 
3 pieces Garlic peeled, chopped 
2 tbsp Thyme, fresh chopped 
2 tbsp Rosemary, fresh chopped 
2 tbsp Tarragon leaves chopped 
2 pieces Bay leaves
3 tbsp Cognac
2 tbsp Tomato paste 
1 cup Tomatoes, fresh chopped 
3 tbsp White wine 
1 liter Shrimp stock 
1 cup Fish stock 
1/2 cup Heavy cream 
 2 tbsp Chives 1.5 inch lengths 
1/2 cup Chick pea croutons
Salt to taste
Pepper to taste

Procedure -

Shrimp: 
Peel and de-veined the shrimp, reserve the shells. Put the lobster stock on and heat to poaching temperature 165‐180F (74‐82C) and cook the shrimp gently for a few minutes until just cooked. Set aside.
Soup:
Heat the butter in a large pot/kettle and start to render the pancetta. Add in the onions, leeks, celery, fennel and reserved shrimp shells. Cook on a moderate heat until all is caramelized
De-glaze with the brandy, add the tomatoes and tomato paste. Add the white wine and reduce by 2/3rds. Add in the stocks and bring to the boil.  Skim, reduce to a simmer. Cook for 45 minutes. Puree, return to the stove, add cream.
Bring back to a simmer, correct consistency with if necessary. Season to taste. Garnish with three shrimp, chick pea croutons and chives.