- 1pound shrimp, shelled and deveined, shells reserved, divided use
- Extra-virgin olive oil
- 1 chopped onion
- 2 chopped stalks of celery
- 2 chopped carrots
- 2 cloves of garlic, crushed
- 1 bay leaf
- 16 oz. of clam juice
- 16 oz. of water
- 1 can (14 oz) Fired roasted tomatoes or 6 roasted Roma tomatoes
- ½ teaspoon Mace
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 4 cups heavy cream
- 3 egg yolks
- 4 tablespoons butter, cut into pieces
- 1/4 cup brandy
- Finely chopped fresh chives, for garnish
Heat 3 tablespoons olive oil in a large pot. Add the shrimp shells, onion, celery, carrots, garlic and the bay leaf. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 5-7 minutes. Add the clam juice and water. Deglaze the pot, scrape up any brown bits off the bottom, and simmer for 45 minutes. Strain reserving the liquid only.
Return the liquid to the pot and add the tomatoes, mace, ½ of the shrimp, 1 teaspoon salt and ½ teaspoon pepper. Simmer for 10 minutes uncovered. Remove from the heat and stir in the flour (do not be concerned about lumping). Process the soup in a blender until smooth, this can be done in batches.
Mix the egg yolks and cream together well. Return the processed soup to the pot over medium heat. Add the cream and egg mixture. Simmer until thickened, about 5 minutes. Meanwhile, chop the remaining shrimp into a half-inch dice. When the soup has the reach the desired consistency, stir in the butter and add the shrimp; cook for 2 to 3 minutes. Taste and adjust seasoning.
Spoon one teaspoon of brandy into warmed bowls and cover with the soup. Garnished with chopped chives.