Cream of Shrimp with Leeks

By draingal

Ingredients

• 2 qts. chicken stock
• 1 lb. small shrimp (40-50 count)
• 8 slices bacon, diced small
• 2 cups leeks, finely diced
• 1/2 cup carrots, chopped
• 1/2 cup shallots, chopped
• 1/4 cup butter
• 1/2 cup dry white wine
• 2 bay leaves
• 1 sprig thyme
• 4-5 parsley stems
• 4-5 peppercorns
• 1 cup heavy cream
• salt and pepper to taste
• 1/4 cup leeks, blanched, julienne

Preparation

Step 1

Bring chicken stock to a boil. Add shrimp and cook until tender. Remove shrimp and cool in cold water to stop cooking process. Save stock.
In a heavy pot, cook bacon until tender. Drain most of the fat. Add butter, leeks, carrots, shallots, herbs and peppercorns. Cook until tender. Add wine and reduce by half. Add chicken stock and simmer for 45 minutes.
Place everything in a food processor and puree. Strain back into pot through a fine mesh strainer and bring back to a boil. Add cream and salt and pepper to taste. Cut shrimp in half and add back into soup.
Garnish each individual serving with blanched leeks.