Cream of Shrimp Soup

This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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 white 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 1/2ounce) can diced tomatoes
• 1  tablespoon butter
• 3  tablespoons brandy
• 3⁄4 cup  whipping cream

Directions

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.