Follow these straightforward steps to create your own bisque:

1. In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute until fragrant.
3. Sprinkle in the flour and stir continuously for 2 minutes to form a roux, ensuring there are no lumps.
4. Gradually add the seafood stock, stirring constantly to combine thoroughly with the roux. Bring the mixture to a gentle simmer.
5. Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.
6. Reduce the heat to low and stir in the heavy cream and white wine. Allow the bisque to simmer for another 5 minutes, stirring occasionally.
7. Season with cayenne pepper, salt, and pepper to taste. Adjust the seasoning as needed.
8. Remove from heat and use an immersion blender to puree the bisque until smooth and creamy. If you prefer a chunkier texture, blend only half of the bisque.
9. Ladle the bisque into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

When blending the bisque, always be cautious to avoid splatters. I’ve learned the hard way that hot soup can be quite enthusiastic when it comes to jumping out of the pot!