1 pound of shrimp
1 stalk of celery
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
5 cup(s) shrimp and vegetable stock
3 bay leaves
1 tablespoon olive oil
1/2 teaspoon tomato paste
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
1 tablespoon butter
1 tablespoon flour
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon
2 tablespoon butter
4 tablespoons flour
1/4 cup, 2% milk
Place pot on the stove at medium heat
Add butter and stir around the pot with a whisk or fork until melting
Gradually add flour to the butter and continue to stir without stopping
Gradually pour in milk to the mixture without stopping
The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with the recipe below.
- Prep 35min
- Meal Time Lunch
- Serves 4
To make shrimp stock, use only the discarded tails and bring them to a boil for about 20 minutes. Use a strainer to separate the tails from the stock and set aside.
Simultaneously, make the vegetable stock in a separate pot.
Combine shrimp and vegetable stock and bring to a boil again. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Make a roux (see directions above)
Add stock to the roux mixture and stir.
Chop leeks, onion, garlic, shallots, and celery.
Heat butter in a pan, and add garlic, leeks, shallots, celery, and onion. Cook for about 2 minutes
Add vegetable mixture from the pan to the roux and stock and continue cooking on low heat for 30 minutes.
Remove the bay leaves from the soup.
Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Add milk and cream to the mixture in the blender. Blend to desired consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Finish off with the final sprig of parsley (optional) and serve in a bowl.