cream of shrimp soup

Ingredients For cream of shrimp soup

  • 3 Tbsp
    butter
  • dash
    hot sauce
  • 1 c
    water
  • 1 Tbsp
    dried thyme
  • 1 c
    dry white wine
  • 1 Tbsp
    worcestershire sauce
  • 2
    carrots, finely chopped
  • 1 Tbsp
    chopped parsley
  • 1
    bay leaf, crushed
  • 2 c
    heavy cream
  • 2 lb
    shrimp, peeled and deveined
  • 1
    medium potato, finely cubed
  • 1
    medium onion, finely chopped
  • 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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