Ingredients 1 tablespoon Butter 2 tablespoon Onion Chopped 1/4 cup Carrot Cubed 1 pound Shrimp Peeled & Deveined 2 pieces Bay Leaf 1 teaspoon Thyme Dried 1 tablespoon Tomato Paste 1/4 cup Brandy 3/4 cup Dry White Wine 2 can Cream Of Vegetable Soup 2 cup Water 1 cup Cream

Instructions
1. In a large pot, panfry the chopped onions and carrots in butter.

2. Add the shrimp, bay leaf, thyme, and saute until shrimp turns pink.

3. Add the tomato paste and mix well.

4. Add the brandy and wine. Simmer until reduced by half.

5. Remove the shrimp, shell, and return shells to the pan.

6. Cut the shrimp into small pieces and serve as garnish.

7. Add the cream of vegetable soup and water to the pot. Simmer for 10- 15 minutes.

8. Strain through a chinois or strainer, return to pot and heat until simmering.

9. Add cream and season to taste with salt and pepper.

10. Garnish with the diced shrimp. Serve hot with bread rolls.







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Yields: 6 Servings
    

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