1 cup all purpose flour
1/2 pound unsalted, whole butter
1/2 cup celery, diced
1/2 carrot, thinly sliced
1 cup tomato concassé
6 cups shrimp stock
1/4 cup your favorite seafood seasoning
2 pounds shrimp shells, roasted with head on
2 cups heavy cream
1/4 cup brandy
crème fraîche, for garnish
fresh parsley, for garnish
In a large stock pot, melt the butter on medium heat. Add the onions, celery, carrots, and half of the seafood seasoning, and sauté until tender, about 5 minutes.
Turn the heat to low and sprinkle in the flour. Be sure to continue stirring and allow the butter to absorb the flour, creating a roux. Once the mixture is completely homogeneous, keep stirring and add the shrimp stock slowly.
Add the rest of the seasoning, tomato, and the shrimp shells. Bring to a boil, reduce the heat, and simmer for 30 minutes. Remove from heat.
In a food processor, purée the soup in small batches until smooth. Strain through a fine sieve. Return the soup to a clean pot and stir in the heavy cream and brandy. Salt and pepper to taste. This soup is traditionally garnished with crème fraîche and parsley.
An Amontillado Sherry like Dry Sack will support this dish.
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