Notes: Up to 1 day ahead, make soup, cool, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish.
1 1/2 pounds (31 to 35 per lb.) shrimp
About 5 cups fat-skimmed chicken broth
1 onion (1/2 lb.), quartered
4 stalks celery (3/4 lb. total), cut into chunks
1 carrot (3 oz.), peeled and cut into chunks
2 dried bay leaves
1 tablespoon white peppercorns
6 tablespoons butter or margarine
4 cloves garlic, pressed or minced
1/2 cup all-purpose flour
3 cups half-and-half (light cream)
Salt and pepper
How to Make It
Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.
In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes. Pour broth through a strainer into a 2-quart glass measure or bowl. If needed, add more broth to make 5 cups.
Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.
Off the heat, whisk broth and half-and-half into flour mixture. Stir over medium-high heat until boiling, then boil for about 2 minutes. Add shrimp and stir until pink, about 1 minute.
Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.