Shrimp Bisque a la Dovell

Hot or cold, this soup kicks. It's one of my brother's favorite palate pleasers.

1 pound cooked shrimp
1 small carrot, diced
1 small onion, diced
2 T butter
Pinch of thyme
¼ cup brandy
½ cup sherry
1 cup chicken broth
2 cans frozen shrimp bisque

In a saucepan, sauté carrot and onion in butter. Add a little thyme. When golden brown, add shrimp and cook for another 5 minutes. Add brandy and flame. When the fire is out, set aside. Thaw frozen shrimp bisque in a large saucepan, and add sherry and chicken broth. Put thawed bisque mixture in blender along with 1 cup sour cream and a little red food coloring. The soup should be a light pink. Put the cooled shrimp mixture in the food processor. Combine the two mixtures and serve hot or cold.