This recipe makes two large or four small servings.
Cream of Shrimp soup
1 tbs. butter
1 tbs. flour
1 pint milk
4 oz. shrimp, peeled and de-veined (41-50 count or smaller)
1 bay leaf
1 oz. sherry (optional)
salt and pepper -- to taste
1 qt. saucepan
Coursely chop shrimp, reserving three whole per serving for garnish.
Melt butter in saucepan, add flour and cook for one minute, stirring constantly. Remove from heat and add the milk and the chopped shrimp. Using immersion blender, blend until fine as you prefer. Return to medium heat, add the reserved shrimp, the bay leaf, and salt and pepper, to taste. Bring the mixture to a boil, stirring constantly.
Reduce heat and cook until shrimp have turned thoroughly pink, remove from heat, add the sherry, and stir. Remove the bay leaf.
Ladle soup into warmed bowls, making sure that each gets three of the whole shrimps. Garnish with chervil or basil leaves, if desired.
For a more elegant version, substitute one 8.5 oz. can of Cream of Coconut for half the milk.
Enjoy with a warm friend.