Cream of Shrimp Soup
From: Diane, Levis, Quebec, Canada
Servings: 6
  • 2 cups [500 mL] chicken broth
  • 1/4 cup [60 mL] rice
  • 1 tablespoon [15 g] butter or margarine
  • 1 onion, finely chopped
  • 12 ounces [340 g] raw frozen shelled shrimps
  • 3/4 cup [190 mL] dry white wine
  • 1/2 cup [125 mL] heavy cream, at room temperature
  • Salt and pepper, to taste
  • Bring chicken broth to a boil.
  • Stir in rice; cook, covered, for about 25 minutes.
  • Puree rice into a blender with just a little of the chicken broth.
  • Pour back into broth.
  • Into a frypan, melt butter or margarine; cook chopped onion over medium heat until translucent.
  • Add shrimps and pour in white wine.
  • Bring to a boil; leave to simmer for 2 to 3 minutes.
  • Reserving a few shrimps to decorate, puree mixture into a blender.
  • Combine shrimp and rice purees into a casserole.
  • Bring to a boil over medium heat, stirring.
  • Remove from heat.
  • Stir in cream and reserved shrimps.
  • Salt, pepper, and serve.