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A CHARLESTON SHRIMP BISQUE

¼ cup melted butter
2 cloves of garlic, finely chopped
1 ½ tsp. Chopped fresh rosemary
1 tbsp. chopped fresh thyme
½ onion diced
2 stalks of celery, diced
½ lb. Fresh shrimp, finely chopped (or pureed)
¼ cup flour
3 tbsp. tomato paste
1 qt. Of chicken broth
½ cup sherry
1 cup milk
1 cup cooked small shrimp
3 tbsp. brandy
½ cup cream
pinch of nutmeg

1. Melt the butter in a large sauce pot voer medium high heat, add the garlic, rosemary, thyme, onion and celery and pureed shrimp and cook for 8-10 minutes until well blended.
2. Add flour on top and tomato paste and continue cooking for 3-45 minutes.
3. Add chicken stock, milk and sherry, bring to a simmer whisk until thick.
4. Add rosemary and thyme, simmer and cook over low heat for 15-20 minutes.
5. In batches in a blender or food processor puree and strain through a fine strainer and return to pot.
6. Add cooked shrimp, season with salt and pepper.
7. Add brandy and cream and pinch of nutmeg and stir well.