ingredients
- salt and pepper
- 1 1/2 cups cream mixed with 1 1/2 cups water
- 2 pounds shrimp, divided
- cup chopped fennel
- 1/4 cup tomato paste
- 1 small onion, chopped
- 4 cups bottled clam juice
- 4 tablespoons ThickenThin Not/Starch Thickener
- 2 teaspoons fresh tarragon, chopped or 1 teaspoon dried tarragon
- 4 tablespoons butter
prepration
Melt butter in a large saucepot over medium heat. Cook onion and fennel 5 minutes, until softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes; stir in thickener; whisk until smooth. Reserve 8 shrimp; mix the rest in the saucepot and cook 1 minute until heated through.
Puree soup in blender in batches; return to saucepot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3-4 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.
