| Type: | Soup |
| Ingredients: |
2 tablespoons butter 3/4 cup chopped onion 2-3 cloves chopped garlic 2 cups chicken broth 3 tablespoons uncooked white rice (not instant) 12 ounces cooked shrimp...trimmed 3 tablespoons tomato paste 1/4 teaspoon cayenne pepper 1/2 teaspoon chopped fresh tarragon 1 1/2 cups half and half or heavy cream |
| Procedure: |
Melt butter in pot. Add onion and garlic. Saute until tender...about 5 minutes. Add rice and broth. Bring to a boil; reduce heat to low. Cover pot and simmer until rice is tender...about 15 minutes. Mix in shrimp. Save a few for garnish if you'd like. Cover. Simmer and heat shrimp through...about 2 minutes. Puree soup in blender. Return soup to pan. Whisk in tomato paste, cayenne pepper, and fresh tarragon. Gradually whisk in half and half or heavy cream. Bring soup to a simmer and serve. Garnish with reserved shrimp. |
| Yields: | 4 servings |