Shrimp Soup — Shells Only

Creamy shrimp-shell soup with aromatic vegetables and white wine.

Ingredients

• Leftover Shrimp Shells from ~2 lbs of Jumbo Shrimp
• 2 Garlic Cloves Minced
• ¼ Medium Yellow Onion Diced
• ½ Rib Celery Diced
• ½ Medium Carrot Peeled and Diced
• 1 Sprig Fresh Rosemary Minced
• 2 Tbsp Fresh Italian Parsley Rough Chopped
• 1 Bay Leaf
• ½ cup San Marzano Crushed Tomatoes
• ¾ cup Dry White Wine
• 1 cup of Vegetable Broth
• 1 pt Heavy Whipping Cream
• 2 Tbsp Extra Virgin Olive Oil
• Kosher Salt to Taste
• Course Ground Black Pepper to Taste

Method

1. COOK AROMATICS AND SHELLS: Place a soup pot on medium-high heat. When heated, add the olive oil. Add the onions, garlic, rosemary, carrots and celery. Cook for approximately 5 minutes to soften the vegetables, stirring frequently. Add the shrimp shells and cook for an additional 2-4 minutes, stirring frequently.
2. DEGLAZE: Deglaze the pot with white wine. Cook for 1-2 minutes. Add the vegetable broth, crushed tomatoes, heavy cream, bay leaf, parsley, kosher salt and black pepper.
3. SIMMER: Stir all ingredients together and bring the pot to a simmer. Reduce the heat to low and lightly simmer for 15 minutes, stirring occasionally. Monitor the heat to ensure you maintain a very light simmer.
4. BLEND: Blend the contents of the pot including the shells.
5. STRAIN: Pour the blended soup through a fine strainer.
6. EXTRACT LIQUID: Run a spoon through the soup in the strainer in a circular, scooping motion, until no more liquid strains through. Press the solids to extract as much liquid as possible.
7. DISCARD SOLIDS: You will be left with pulverized remnants that you can discard. Repeat the process until all of the soup is blended.
8. REHEAT: Return blended and strained soup to low heat and heat to serving temperature. Season with additional kosher salt and black pepper as needed.