Shrimp Bisque, Mango Fool Style

DEAR SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese.

NANCY WEBBER

Via e-mail

DEAR NANCY: Here’s the Shrimp Bisque recipe from the Mango Fool. No nutmeg, no Parmesan, no fooling.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

Plate and napkin from Crate & Barrel

Mango Fool Shrimp Bisque

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Active Work Time: 30 minutes

Total Preparation Time: 1 hour

1/2 cup olive oil

2 large carrots, chopped

1 onion, chopped

4 stalks celery, chopped

2 red bell peppers, chopped

1 teaspoon minced fresh oregano

1 tablespoon minced fresh thyme

1 teaspoon minced fresh basil

2 bay leaves

2 tablespoons chopped parsley

1 cup white wine

1 (28-ounce) can diced tomatoes

Dash cayenne pepper

1 teaspoon black pepper

8 cups water

2 tablespoons butter

3 tablespoons flour

1 pound medium shrimp, peeled and deveined, finely chopped

1 cup whipping cream

1 teaspoon hot pepper sauce

Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.

Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.

Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer. Cook 1 to 2 minutes more.

6 servings. Each serving: 419 calories; 512 mg sodium; 157 mg cholesterol; 30 grams fat; 10 grams saturated fat; 20 grams carbohydrates; 16 grams protein; 3.83 grams fiber.