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Crème de crevettes
Cream of Shrimp Soup
- Serves
4
- Difficulty
Medium
By Anne Willan
Published 1981
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
| 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
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