Shrimp Bisque with Asparagus, Brown Mushrooms and Garlic Crisps in a Bread Bowl

1. Prepare shrimp stock (Boil shrimp heads, shells and tails from 500g of large shrimps in 6 cups of water).
2. Add 2 tsp salt, 1 tsp freshly ground black pepper and 2 tsp Aromat.
3. Strain, reserve stock and discard the shells.
4. In a small stock pot, sauté in 2 tsp olive oil and 1 tsp butter 1 large white onion (chopped).
5. Once the onion is translucent add 1 stalk celery (chopped), 3 cloves of garlic (chopped) and 1 large carrot (chopped).
6. Add 4 tsp tomato paste and coat everything in the stock pot.
7. Add the shrimp stock and wait for the aromatics to soften.
8. Cut the top of a loaf of bread (in this case a Batard) and cut out a cavity for the soup. Make sure you leave enough that the soup won't seep out.
9. Use the cut out bread to thicken the soup.
10. Transfer to a blender or use an immersion blender to puree everything.
11. Add salt, pepper and cayenne according to your taste.
12. Add blanched Asparagus spears to add some texture to the bisque.
13. Before serving add 1 tbsp butter to make it silkier.

To serve, top with sautéed Fresh Brown Mushrooms (Sauté sliced Brown mushrooms in oil and butter and season with salt and pepper) and Garlic crisps (thinly sliced garlic fried in oil until crispy but not burnt.