Cream of Shrimp Soup
Submitted by JulieS
Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
45 minA proper cream of shrimp soup closer to a restaurant bisque than the canned version. Most of the shrimp get pureed right into the cream-and-wine base after a 20-minute simmer, giving the soup deep shrimp flavor and natural body. A reserved handful of whole shrimp gets added at the end and cooked just briefly so you have textural contrast: silky pureed broth with tender shrimp chunks throughout.
The two-stage shrimp technique is the move that separates good shrimp soup from great. Pureed shrimp dissolves into the broth and gives the kind of intense seafood flavor you’d otherwise need to make stock for. Reserved shrimp added at the end retain their snap so each spoonful gets a bite.
White wine is doing real work here too. A full cup of dry white wine deglazes the vegetables and adds an acid backbone that cuts through the rich cream. Pinot Grigio or Sauvignon Blanc work beautifully. Don’t use cooking wine; the salt and additives mess with the balance.
Pro Tips
- Use 21/25 count shrimp so the reserved chunks make a substantial bite.
- Be careful blending hot soup; cool slightly first or the lid can blow off.
- Don’t overcook the reserved shrimp; 2 to 3 minutes only or they turn rubbery.
- A few drops of hot sauce and a dash of Worcestershire at the end balance the richness.
Variations
- Swap shrimp for crab meat or lobster for a luxurious version.
- Stir in 2 tablespoons of tomato paste for a more bisque-like color and depth.
- Garnish with a swirl of cream or a drizzle of sherry just before serving.
Ingredients
Directions
In a large saucepan, melt the butter over medium heat.
Add carrots, onion, celery and potato and sauté until the onion is translucent 2 to 3 minutes.
Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.
Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes.
In small batches, puiree in a food processor.
Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce.
Cut the remaining shrimp into small chunks and add to the soup.
Simmer gently until cooked through, 2 to 3 minutes.
Garnish with parsley.
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