Makes 8 servings

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.

How to Make It

Step 1

Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.

Step 2

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.

Step 3

Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.

Step 4

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.

Step 5

Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.

Ratings & Reviews

Chrissiebell's Review

January 06, 2011
Very easy and so delicious! I halved the recipe, added more garlic and shrimp. When finished it was a bit pale so I added a teaspoon of ketchup for color, I wanted to use tomato paste but was out, otherwise I followed the recipe as written. I served it as a first course with beef tenderloin during the holidays. It was raved over and will definitely be making it again.