Cream of Shrimp Soup
Yield
10 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
potatoes
finely cubed |
|
| 2 | pounds |
shrimp
peeled, deveined |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | cup |
white wine
dry |
*
|
| ½ | tablespoon |
thyme
dried |
*
|
| 1 | cup |
water
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
potatoes
finely cubed |
|
| 907.2 | g |
shrimp
peeled, deveined |
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | each |
bay leaves
crumbled |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 237 | ml |
white wine
dry |
*
|
| 7.5 | ml |
thyme
dried |
*
|
| 237 | ml |
water
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large saucepan, melt the butter over medium heat.
Add carrots, onion, celery and potato and sauté until the onion is translucent 2 to 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 to 3 minutes.
Garnish with parsley.
