Cream Of Shrimp Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 2 medium carrots, minced
• 1 stalk celery, minced
• 1 small baking potato, peeled and minced
• 2 lbs small shrimp, peeled and deviened-reserve shells
• 2 cups fish stock or 2 cups chicken stock
• 2 cups light cream
• 1/2 tablespoon thyme
• 1 bay leaf, crushed
• salt
• pepper
• parsley (to garnish)

Recipe

• 1 in a large saucepan melt the butter over medium heat.
• 2 add the carrots, onion, celery, potato and shrimp shells.
• 3 saute until the onion is translucent and the shells turn pink, around 3 minutes.
• 4 add the stock, cream, thyme, bay and all but 25 shrimp.
• 5 bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• 6 in small batches puree the soup in a food mill or food processor.
• 7 force puree through a strainer.
• 8 return the soup to the pan and season to taste with the salt and pepper.
• 9 add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• 10 ladle into 6 bowls with 5 shrimp in each.
• 11 garnish with chopped parsley.