1-1,5 lb of shrimp with shells
1 onion, finely chopped
1 stick celery, finely chopped
1 leek, finely chopped
3 large tomatoes, peeled and seeded
2 dl – 6,6 fl. oz. cream
1 egg yolk
1 l – 4 cups water
2 glasses dry white wine
1 small glass brandy
Bouquet garni (thyme, bayleaf, 2 stalks parsley, clove of garlic)
60 g – 2 oz. butter
30 g – 1 oz. flour
Melt 30 g (1 oz.) of butter in a large saucepan and gently cook the finely chopped vegetables over a low heat, without browning, for about 10 minutes. Shell the shrimps, reserving the shells and heads. Add the shells and heads of shrimps to the vegetables, pour a liter of hot water into the saucepan, add the bouquet garni and tomatoes. Season with pepper, but no salt at this stage, as the shrimp heads and shells may be salty enough. Cover and simmer gently for one hour.
Pour the stock through a sieve, pressing the vegetables and shells with a wooden spoon to extract all the juice. Melt the rest of the butter in the saucepan, add the flour and make a roux. Stirring constantly, add the vegetable and shrimp stock in a steady stream and bring to the boil. Simmer gently for 15 minutes.
Beat the egg yolk and cream together. Away from the heat, stir in the egg and cream mixture. Add the shrimps and brandy. Return the saucepan to a *very* low heat, stir gently until the soup thickens slightly and the shrimps are cooked (this should take just 2-3 minutes). DON’T let the soup boil, or it may curdle.
Makes 4 servings.
Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).