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Outrageous Seafood Bisque
Bring the cups of chicken stock to a boil. Add potatoes, onions, bay leaf, thyme, garlic, salt, and pepper. Simmer until vegetables are barely tender (about 15 minutes). Add half of all seafood and cook for 5 additional minutes or more until seafood is cooked through. Remove bay leaf.
Place mixture, a little at a time, in blender and puree. Place pureed soup mixture into kettle. Add remaining seafood and cook until seafood is done. Stir in egg yolks, which have been blended with heavy cream. Cook for 2 minutes while stirring, then turn heat off. Add white wine according to taste. Return to heat for several minutes. Serve either hot or cold with paprika or nutmeg garnish.
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