====== Shrimp Bisque ======

===== Ingredients =====
  * 1 pound large shrimp (about 20), peeled and deveined, shells reserved
  * 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  * 9 shallots (8 ounces), chopped
  * 1/2 bulb fennel (8 ounces), chopped
  * 1 large carrot (6 ounces), chopped
  * 2 tablespoons tomato paste
  * 1/2 cup Cognac
  * 6 cups water
  * 2 teaspoons coarse salt
  * 4 black peppercorns, plus freshly ground pepper
  * 1 dried bay leaf
  * 1 sprig flat-leaf parsley
  * 1/4 cup plus 2 tablespoons evaporated milk
  * Chervil sprigs, for garnish

===== Directions =====

  - Preheat oven to 375 degrees. 
  - Cut 9 shrimp in half lengthwise, and reserve for garnish. 
  - Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
  - Heat 2 teaspoons oil in a large pot over medium heat. 
  - Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
  - Reduce heat to medium-low. 
  - Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. 
  - Add shells, and cook for 2 minutes. 
  - Add tomato paste, and cook, stirring often, for 2 minutes. 
  - Add Cognac, and simmer until liquid has almost evaporated. 
  - Add the water, salt, peppercorns, bay leaf, and parsley. 
  - Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
  - Uncover, and let cool to room temperature. Discard bay leaf.
  - Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
  - Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) 
  - Stir in evaporated milk.
  - Heat a medium saute pan over medium-high heat for 2 minutes. 
  - Add 2 teaspoons oil. 
  - Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. 
  - Season with pepper. 
  - Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.