Cream soup from small shrimp

Description

The recipe won't take much time. In this recipe, shrimp are cooked with their shells, but you can omit the shells if desired. You can also substitute fish broth with chicken broth. Serve the soup hot.

Instructions

1. 1

   Step 1

   Grind the carrots, celery, potatoes, and onions.

2. 2

   Step 2

   Peel the shrimp, remove the intestinal veins, and rinse the seafood. Set the shells aside separately.

3. 3

   Step 3

   Take a large pot and melt the butter over medium heat.

4. 4

   Step 4

   Add the carrots, celery, potatoes, onions, and shrimp shells to the melted butter. Sauté the ingredients for about 3 minutes, until the onions become translucent and the shells turn pink.

5. 5

   Step 5

   Add the broth, cream, thyme, bay leaf, and shrimp. Do not add all the shrimp—set aside 24 pieces.

6. 6

   Step 6

   Bring the soup to a boil and simmer over low heat for 20 minutes.

7. 7

   Step 7

   Transfer the purée soup to a food processor or blender, blend until smooth, and then strain through a sieve.

8. 8

   Step 8

   Pour the soup back into the pot, add salt and pepper to taste.

9. 9

   Step 9

   Place the remaining 24 shrimp in a saucepan and cook for about 3 minutes until done.

10. 10

    Step 10

    Pour the soup into six bowls, placing 4 shrimp in each. Garnish with chopped parsley.