Recipe information
Yield
serves 6
Ingredients
1
2
6
1
1
1
3
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
Step 2
Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
Step 3
Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
Step 4
In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.
Step 5
Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.
