|Onion||1 Small, chopped|
|Carrot||1 Small, sliced|
|Chopped parsley||1 Tablespoon|
|Chopped celery||2 Tablespoon|
|Shrimp||1 1⁄4 Pound|
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Raw rice/4 slices white bread without crusts||1⁄4 Cup (4 tbs)|
1. Saute the onion, carrot, thyme, bay leaf, parsley and celery leaves in two tablespoons of the butter until lightly browned.
2. Shell and devein the shrimp. Cook, covered, in one cup of the broth and the wine five minutes. Strain. Reserve eight shrimp for garnishing; grind the remainder.
3. Combine the remaining broth with the sauteed vegetables and bring to a boil. Add rice or bread. Cook until rice is tender or bread has blended well with the broth. Strain, rubbing everything possible through the sieve; or remove bay leaf and puree in a blender.
4. Add the ground shrimp to the strained soup. Reheat and season to taste with salt and pepper. Add the remaining butter and the shrimp garnish.