ingredeints
- 1/2 cup water
- 2 cups bottled clam juice
- 1 teaspoon fresh tarragon, chopped, with additional whole leaves for garnish
- dash cayenne pepper (optional)
- salt and freshly ground black pepper
- 2 tablespoons ThickenThinTM Not Starch
- 1 pound cooked shrimp, shell on, 8 reserved and peeled for garnish
- 1 cup cream
- 2 tablespoons tomato paste
- 1 small onion, chopped (about 1/2 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon dry sherry or brandy (optional)
prepration
Melt butter in a medium soup pot over medium heat. Saut onion until softened, about 5 minutes. Add tomato paste and cook out for 1 minute, stirring frequently. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes. Stir in thickener, whisking until smooth. Add shrimp to pot and cook 30 seconds, just to heat through slightly.
Puree soup in a blender in batches. Strain soup through a fine mesh sieve back into the pot, pressing firmly onto the solids to release all liquid. Whisk in cream, water and sherry (optional). Simmer to allow flavors to blend, about 3 minutes. Stir in chopped tarragon and season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp, tarragon leaves and cayenne pepper (optional).
