Cream of Shrimp with Leeks (Coral Reef)

By ArmySister

Coral Reef Restaurant, EPCOT

Ingredients

• Soup:
• 2 quarts chicken stock or broth
• 1 pound raw 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
• Pepper
• Garnish:
• 1/4 cup leeks, blanched and julienned

Details

Servings 8

Preparation

Step 1

Bring chicken stock to a boil.
Add shrimp and cook until tender (just until they become pink)
Remove shrimp and cool in cold water to stop cooking process. Save stock for use later.
In a heavy pot, cook bacon until tender. Drain 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 individual cups of soup with blanched leeks.