Shrimp Soup
(4 servings)
1 small onion, chopped
1 small carrot, sliced
1/4 tsp thyme
1 bay leaf
1 tbsp chopped parsley
2 tbsp chopped celery leaves
3 tbsp butter
1-1/4 lbs shrimp
4-1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup raw rice, or 4 slices white bread without crusts
Salt and freshly ground pepper to taste
Sauté onions, carrot, thyme, bay leaf, parsley and celery leaves in 2 tbsp butter until light brown.
Shell and devein shrimp. Cook, covered, in 1 cup stock and the wine 5 minutes. Strain. Reserve 8 shrimp for garnish.
Combine remaining stock with sautéed vegetables and bring to a boil. Add rice or bread. Cook until rice is tender or bread has blended well with broth. Purée in food processor along with cooked shrimp. Reheat and season with salt and pepper. Add remaining butter and the shrimp garnish.