Shrimp Bisque

My Chefs in Le'Cole are teaching me many dishes which I never tried and also  never heard about. One example is Shrimp Bisque. According to our On Cooking book, bisques are not either clear nor thick soups because their preparation uses a combination of cooking methods. We say "bisque" about shellfish soup which is enriched with pureeing mirepoix and shells, adding cream and butter, and garnishing with appropriate shellfish. At the Le'Cole lab we cooked Shrimp bisque, and it was an amazing process. A lot of ingredients, complicated procedure and wonderful result waited for us in this lab. I've not tried this dish in any restaurant but I really liked what we did.