“I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
  2. Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
  3. Add vegetables, wine and brandy to reserved broth and bring to a boil.
  4. Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
  5. Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
  6. Puree the soup mixture in a blender or food processor.
  7. Reheat the soup, adding the remaining shrimp and oil.
  8. Stir in the parsley and serve.

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