This is an easy and tasty shrimp soup. For a little variety you could add mushrooms, oysters, or corn. Super easy!
3 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
2 lbs. shrimp (use 1 lb. at a time) – can also use crawfish
2 cups heavy cream
1 bay leaf
1 tablespoon flat leaf parsley, chopped
1 tablespoon Worcestershire sauce
1 cup white wine
1/2 tablespoon dry Thyme
1 cup water
Salt and Pepper
Saute vegetables until clear, add all other ingredients and 1 lb shrimp. Combine well. Let cool for a few minutes and then purée in the blender. Put back on fire and add remaining 1 lb shrimp that you’ve chopped coarsely. Cook on medium low heat for about 3-5 minutes. Serves 6.
I used this soup in my Cajun Crawfish Casserole in lieu of canned shrimp soup.