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“This recipe is posted by request and is from Williams-Sonoma.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan melt the butter over medium heat.
  2. Add the carrots, onion, celery, potato and shrimp shells.
  3. Saute until the onion is translucent and the shells turn pink, around 3 minutes.
  4. Add the stock, cream, thyme, bay and all but 25 shrimp.
  5. Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
  6. In small batches puree the soup in a food mill or food processor.
  7. Force puree through a strainer.
  8. Return the soup to the pan and season to taste with the salt and pepper.
  9. Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
  10. Ladle into 6 bowls with 5 shrimp in each.
  11. Garnish with chopped parsley.

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