Saturday, July 16, 2022

Shrimp Bisque and a Sauvignon Blanc from Bordeaux #SoupSaturdaySwappers #Winophiles

 Life doesn't get much better than a creamy soup with chunks of shrimp paired with a French Blue Sauvignon Blanc from Bordeaux.

Shrimp Bisque and French Blue Wine 

Perfect summertime living as Soup Swappers and Winophiles collide.....
Shrimp Bisque

Radha of Magical Ingredients is hosting our Monthly Soup Swap Group this month.  Members take turns choosing a theme or ingredient and invite the others to join us on the 3rd Saturday of each month. We love having new members.  If you are a blogger and would like to join us please just leave your blog url and email address in the comment section below and I will send you an invitation.

Radha asked us to share Summer Soups pointing out that soup is not for winter alone.  Let's see what everyone served up........
French Blue Wine

The 3rd Saturday of each month is also when my group, The French Winophiles, get together for Twitter Chat at 11 AM ET to discuss the wines and pairings we found based on a theme, area or varietal chosen by one of the members.  

This month Deanna of Wineivore and Asian Test Kitchen is hosting and asked us to Explore Sauvignon Blanc from Loire and Beyond.  She will be leading us in chat today and you are welcome to join in the fun and learn about this wonderful varietal by following #Winophiles.  Here are the topics that we will be discussing........

I knew that a nice crisp Sauvignon Blanc would be perfect with this decadent creamy soup.  I found this bottle of French Blue at my local Kroger Grocery Store.  I didn't know anything about it other than it was imported from Bordeaux.

Shrimp Bisque and Wine Pin

Here are the facts I learned from the French Blue website .  This wine is 100% Sauvignon Blanc with a 12% alcohol content.   The grapes are grown in the Entre-Deux-Mers region of Bordeaux.  

Here is what I learned from pouring and tasting the wine.  It is very light, nearly clear in color.  It is crisp and smooth.  It is delicious, especially since it is very reasonably priced at only $12 per bottle.  

I also learned that French Blue makes a Rose.  I'm going to be on the lookour for that.  As for the pairing?  It was exquisite.  This soup recipe that I found over at 40 Aprons    is a definite keeper.  It is the perfect summertime soup, coming together in less than an hour.  It could be served as a main course with a salad and a crusty loaf of bread.  I served it as the first course when I invited our neighbors for dinner one evening.  Our friend, Mark, had two bowls and took a third home with him for lunch the next day.  

Soup, First Courses, Seafood, Bisque, Cream
Yield: 6 servings
Author: Wendy Klik
Shrimp Bisque

Shrimp Bisque

Rich, Creamy and Flavorful this soup will make you feel as if you are dining in a high class restaurant in the comfort of your own home.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 1 lb. raw shrimp, peeled and deveined, shells and tails reserved
  • 2 T. olive oil
  • 1 T. butter
  • 1/2 Vidalia onion, sliced
  • 1 stalk celery, sliced
  • 2 small carrots, scraped and sliced
  • 1 head garlic, cut in half, crosswise
  • 2 Compari tomatoes, sliced
  • 2 sprigs fresh tarragon
  • 4-5 sprigs fresh thyme
  • 10 whole peppercorns
  • 1/4 c. brandy
  • 3/4 c. dry white wine
  • 3 c. clam juice
  • 1 c. chicken stock or water
  • 1/4 c. tomato paste
  • 3/4 c. heavy cream + more for drizzling (if desired)
  • 2 T. cornstarch mixed with 2 T. water


  1. Melt the butter in a large pot. Add the shrimp and cook for a couple of minutes until pink on both sides. Coarsely chop and place into a bowl.
  2. Add the olive oil to the pot along with the shells and tails. Cook for 4-5 minutes until shells are browned.
  3. Add the onions, celery, carrots, garlic, tomatoes, tarragon, thyme and peppercorns. Cook and stir for a minute. Add the brandy and wine and bring to a boil. Cook until liquid is evaporated.
  4. Add the clam juice and chicken stock. Bring to a boil and cook for about 20 minutes.
  5. Strain the soup into a bowl, pressing on the solids with the back of a spoon.
  6. Return the broth to the pot over med heat and stir in the tomato paste.
  7. Add the cornstarch slurry and heavy cream. Cook and stir until slightly thickened.
  8. Add the shrimp and any accumulated juices to the pot. Cook and stir until shrimp is warmed through.
  9. Divide into six servings, drizzling each with a little heavy cream, if desired.


Adapted from a recipe found at 40 Aprons

Nutrition Facts



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  1. This sounds delicious! We had lobster tails this last week and I didn't have time to make a stock from the shells before we had to head out of town. I have always wanted to do a stock from shells. I think your recipe may have inspired me to give this a try with shrimp!

  2. That sounds positively luxurious and I love the label on the wine bottle. Nice pairing!

  3. This is a very delicious soup and love that you paired IT with a tasty wine!

  4. That's a real testament to your cooking: a friend has two bowls and takes one for the road!

  5. So much nutrition in one bowl and the pairing of wine is a classic combo!

  6. Great balance between the creamy soup and crisp Sauvignon Blanc. Well done!

  7. Beautiful ! I bet it is beyond delicious.

  8. I like the idea of a soup starter and this shrimp bisque sounds divine especially paired with a Sauvignon Blanc.

  9. I have to agree that life doesn't get any better with that soup and wine! I just love how your friend Mark got three bowls of it. How generous and what a great soup! I always love seeing your absolutely delicious pairings. Thanks for participating in this month's Sauv exploration!


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