Cream Of Shrimp Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb medium raw shrimp, peeled,deveined,shells reserved
• 4 cups fish stock or 4 cups bottled clam juice
• 1 cup dry vermouth
• 1 bay leaf
• 1 chopped onion
• 1 carrot, scraped and chopped
• 2 cloves garlic, chopped
• 3 tablespoons tomato paste
• 1/4 teaspoon cayenne pepper
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon butter
• 3 tablespoons brandy
• 3/4 cup whipping cream

Recipe

• 1 heat 1 t olive oil over medium heat in a large saucepan.
• 2 add reserved shrimp shells and saute'stirring for 5 minutes.
• 3 add stock, vermouth, and bay leaf.
• 4 bring to a boil, reduce heat and simmer 25 minutes.
• 5 strain stock into a bowl.
• 6 heat remaining t olive oil in the same saucepan over medium heat.
• 7 add onion, carrot, and garlic, saute' 5 minutes.
• 8 add tomatoe paste and cayenne, blending well.
• 9 add tomatoes with juices and shrimp stock.
• 10 simmer 5 minutes.
• 11 melt butter in a large skillet over medium heat and add shrimp.
• 12 saute 2 minutes.
• 13 remove from heat.
• 14 add brandy and carefully ignite.
• 15 after the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
• 16 place 6 shrimp in a bowl and set aside.
• 17 mix remaining shrimp into soup.
• 18 add cream to skillet, bring to boil and add to soup.
• 19 in a food processor or blender, puree soup in batches.
• 20 strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
• 21 bring to a simmer.
• 22 season to taste.
• 23 ladle into bowls, topping each bowl with 1 reserved shrimp.