Cream Of Shrimp Soup

Cream Of Shrimp Soup

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  • 3 Tbsp
  • 1
    medium onion, finely chopped
  • 1
    medium potato, finely cubed
  • 2 lb
    shrimp, peeled and deveined
  • 2 c
    heavy cream
  • 1
    bay leaf, crushed
  • 1 Tbsp
    chopped parsley
  • 2
    carrots, finely chopped
  • 1 Tbsp
    worcestershire sauce
  • 1 c
    dry white wine
  • 1 Tbsp
    dried thyme
  • 1 c
  • dash(es)
    hot sauce
  • ·
    salt and pepper to taste

How to Make Cream Of Shrimp Soup


  1. In a large saucepan, melt the butter over medium heat.
  2. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 minutes.
  3. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.
  4. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes.
  5. In small batches, puree in a food processor.
  6. Return soup to the pan and season with salt, pepper, hot sauce and worcestershire sauce.
  7. Cut the remaining shrimp into small chunks and add to the soup.
  8. Simmer gently until cooked through, 2-3 minutes.
  9. Garnish with parsley.

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About Cream Of Shrimp Soup

Course/Dish: Fish Soups Cream Soups
Other Tag: Quick & Easy

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