Anne Willan

Crème de crevettes

Cream of Shrimp Soup

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Shrimp shells and heads, as well as the meat, are important in giving flavour to this cream soup. In Normandy ‘grey’ baby shrimps are often used, but larger pink shrimps or prawns are good too.

Ingredients

75 g butter

Method

Make the white sauce*. In another pot, melt half the butter and add the carrot, onion, celery and shrimps or prawns. Sauté over a medium fire, stirring often, for 10 minutes. Add the wine, thyme, bay leaf and a little salt and pepper and simmer for 10 more minutes. Strain the cooking liquid into the