|Flour||1⁄4 Cup (4 tbs)|
|Milk||4 1⁄4 Cup (68 tbs)|
|Unshelled jumbo shrimp||1⁄2 Pound|
|Bouquet garni||1 Small|
|Brandy||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Peeled jumbo shrimp||2|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Melt the butter in a double boiler and blend in the flour to make a roux. Cook for about 1 minute without letting it color. Using a wooden spoon, blend in the milk off the heat, then return to the stove and bring to a boil. Season with salt and pepper and cook for 20 minutes over low heat.
2 Skin the tomatoes and cut them in half. Remove the seeds and chop the pulp roughly. Peel and finely chop the shallot and onion. Wash and finely chop the celery.
3 Wash and dry the shrimp. Remove the heads and tails.
4 Heat the oil in a pan. When hot add the unshelled shrimp, the vegetables (but not the tomatoes) and the bouquet garni. Cook gently for about 10 minutes or until the vegetables are soft.
5 Pour in the brandy, heat for about 1 minute, then ignite. When the flames die down, add the tomatoes and white wine. Add salt and season liberally with pepper, then cook for 20 minutes.
6 Remove the shrimp from the pan. Crush or chop them and put them back into the pan. Add the white sauce, mix and cook slowly for another 15 minutes. Heat a soup tureen.
7 Pour the soup through, a fine conical strainer, pressing down well with a wooden spoon, back into the pan. Bring to a boil again, check the seasoning and add the peeled shrimp.
8 Pour the cream into the tureen, add the soup, while stirring vigorously, and serve.