• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 3/4 cup tomato puree
• 1/4 cup dry white wine
• 1 pound medium shrimp, peeled and deveined
• 1 1/2 cups milk
• 1/4 teaspoon freshly grated nutmeg
• 2 scallions, finely sliced on the diagonal greens included
• Salt to taste

Method

Melt butter in a heavy saucepan over medium-high heat. Stir in onion and celery. Cook, stirring, until softened, about 5 minutes. Whisk in flour and cook for 3 minutes, stirring.  Flour will brown slightly.

Stir in stock, tomato puree and wine. Bring to a low simmer, and cook, covered, for eight minutes.

Let cool just enough to be workable.  Working in batches process soup in a food processor until smooth. Put in a clean saucepan.  Turning flame to medium, bring back to a simmer. Stir in shrimp, and simmer, covered for 4 - 5 minutes, or until the shrimp is opaque.

Stir in milk and nutmeg. Cook about 3 minutes, just to heat.  Check for seasoning and add salt to taste if necessary.  Garnish with scallions.

Serves: 4

Contributor: Alana Clinton

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