Cream of shrimp soup

6 Servings

Ingredients

QuantityIngredient
3tablespoonsButter
1mediumOnion -- finely chopped
1mediumPotato -- finely cubed
2poundsShrimp -- peeled and
Deveined
2cupsHeavy cream
1Bay leaf -- crumbled
1tablespoonParsley -- chopped
2Carrot -- finely chopped
1tablespoonWorcestershire sauce
1cupDry white wine
½tablespoonDried thyme
1cupWater
dashHot sauce
Salt and pepper -- to taste

Directions

In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puiree in a food processor.

Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes.

Garnish with parsley.

Recipe By : bjs