Intermediate cooking class
6-8 servings
1 hour
1/2 c butter
1/2 c flour
2 quarts shrimp stock (in a pinch use store seafood stock)
1c heavy cream
1lb peeled and cleaned shrimp
S&P
1. In large pot over medium heat, melt butter and mix in flour to form a roux.
2. Slowly add shrimp stock whisking to form a smooth creamy looking mixture.
3. Add shrimp and cook on low until soup thickens.
4. Once thick add heavy cream and bring back to a simmer.
5. Using a hand blender/blender, puree soup and
6. Strain through a five sieve or cheese cloth.
7. Season with S&P.
* Used a hand blender, had to strain 3 times to get desired smoothness.
* Made ahead and put in fridge. Warmed in pot and poached full shrimp when ready to eat.
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