Cream of Shrimp Soup

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#751

serves/makes:

ready in:
30-60 minutes

1 review
1 comment

ingredients

3 tablespoons butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium potato, finely cubed
2 pounds shrimp, peeled and deveined
2 cups heavy cream
1 bay leaf, crumbled
1 tablespoon parsley, chopped
2 carrot, finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
1 dash hot sauce
salt and pepper, to taste

directions

In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 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, puree 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, 2-3 minutes. Garnish with parsley.

added by

themutt

nutrition data

548 calories, 38 grams fat, 12 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.

reviews & comments

blondie REVIEW:
July 15, 2013

While I agree that there could be more flavor, I didn't really find this to be too bland. I used a good wine which probably helped and added ample salt and pepper. Maybe instead of wine use a good chicken stock and some sherry.
Guest Foodie July 8, 2011

very bland not alot of flavors. not bad just dissapointing.

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