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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Very easy to prepare... Ingredients:
3 tablespoons butter |
1 onion, finely chopped |
2 stalks celery, finely diced |
2 pounds shrimp, peeled and deveined |
2 cups heavy cream |
1 bay leaf, crumbled |
1 tablespoon parsley, chopped |
1 tablespoon worcestershire sauce |
1 cup dry white wine |
1/2 tablespoon dried thyme |
1 cup water |
dash hot sauce |
salt and pepper, to taste |
Directions:
1. In a large saucepan, melt the butter over medium heat. Add onion and celery; 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.
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