Tomato-Shrimp Soup with Fresh Basil
1 pound of fresh, raw peeled and deveined shrimp
1 cup + 2 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped and peeled carrots
1 cup chopped sweet onions
½ cup chopped shallots
½ cup unbleached flour
¼ cup each of diced red, yellow and orange peppers
½ cup white wine
1 quart heavy cream
1 quart water
1 can, 28 ounces stewed tomatoes
1 large bunch of fresh basil
2 tablespoons kosher salt
2 tablespoons black pepper
Melt the butter in a soup pot over medium heat. Add the salt and pepper, celery, onions, carrots and shallots. Stir this mixture for 5 minutes, just until it starts to caramelize. Add the flour, and continue to stir for an additional five minutes- this is called a roux. Place the diced peppers in the mixture, and mix for 1 minute. Add the white wine, heavy cream and water. Stir vigorously with a large wire whisk to prevent any lumps from forming. This mixture will begin to thicken after a few minutes- at this point add the canned tomatoes and stir. Place on low heat and set aside.
Place a stainless steel pan on medium-high heat. Add the remaining butter. When the butter is melted, add the shrimp and cook for 2-3 minutes; just until they begin to turn color. Add the sautéed shrimp to the soup and stir.
Add the chopped basil, and mix.
Adjust the seasoning with salt and pepper.
Serve and enjoy!
Chef Chuck Kerber