Cream of Shrimp Soup

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan melt the butter over medium heat.
  • Add the carrots, onion, celery, potato and shrimp shells.
  • Saute until the onion is translucent and the shells turn pink, around 3 minutes.
  • Add the stock, cream, thyme, bay and all but 25 shrimp.
  • Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
  • In small batches puree the soup in a food mill or food processor.
  • Force puree through a strainer.
  • Return the soup to the pan and season to taste with the salt and pepper.
  • Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
  • Ladle into 6 bowls with 5 shrimp in each.
  • Garnish with chopped parsley.
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