Cream Of Shrimp Soup - cooking recipe

Ingredients

3 tablespoons unsalted butter
2 medium carrots, minced
1 stalk celery, minced
1 small baking potato, peeled and minced
2 lbs small shrimp, peeled and deviened-reserve shells
2 cups fish stock or 2 cups chicken stock
2 cups light cream
1/2 tablespoon thyme
1 bay leaf, crushed
salt
white pepper
parsley (to garnish)

Preparation

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