Ingredients
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2 tablespoons butter
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1 lb uncooked shrimp, peeled, deveined
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2 celery ribs, diced
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1 small onion, chopped
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2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
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1 1/2 teaspoons grated lemon peel
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1 cup dry white wine
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1/4 cup brandy
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3 cups shrimp stock
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1 cup whipping cream
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3 tablespoons long-grain white rice
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2 tablespoons tomato paste
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1 carrot, diced
Instructions
- Melt butter in heavy large Dutch oven over medium heat. Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl.
- Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Sauté until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
- Purée soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup.
- Bring soup to simmer, stirring frequently.
- season with salt and pepper.
- Ladle into 6 bowls; garnish each with 1 shrimp.