Ingredients
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2 tablespoons butter
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3/4 cup chopped onion
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2 -3 cloves garlic, chopped
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2 cups chicken broth
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3 tablespoons white rice (not instant)
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12 ounces cooked shrimp
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3 tablespoons tomato paste
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1/2 teaspoon cayenne pepper (or more if you like it spicier)
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1/2 teaspoon chopped fresh tarragon
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1 1/2 cups half-and-half or 1 1/2 cups heavy cream
Instructions
- Melt butter in pan.
- Add onion and garlic and saute until tender, about 5 minutes.
- Add broth and rice and bring to boil.
- Reduce heat to low.
- Cover and simmer until rice is tender, about 15 minutes.
- Mix in most of shrimp (reserve 6 for garnish).
- Cover and simmer until shrimp is heated through (1-2 minutes).
- Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
- Whisk in tomato paste, cayenne pepper and tarragon.
- Gradually whisk in half/half.
- Bring soup to simmer.
- Garnish with reserved shrimp.