Shrimp Cream Soup

Name: Shrimp Cream Soup
Yield: 5
Ingredients: 250 g of cleaned shrimp; 1 1/2 tablespoons of butter or margarine; 1 medium-sized carrot, peeled and cut into medallions; 2 green onions, chopped; 1/2 leaf of bay laurel; 3 stalks of parsley; salt and black pepper to taste; 1 medium-sized tomato, peeled and diced; 4 cups of water; 1/2 cup of white wine (optional); 2 tablespoons of cornstarch; 3/4 cup of milk

1
250 g of cleaned shrimp
2
1 1/2 tablespoons of butter or margarine
3
1 medium-sized carrot, peeled and cut into medallions
4
2 green onions, chopped
5
1/2 leaf of bay laurel
6
3 stalks of parsley
7
salt and black pepper to taste
8
1 medium-sized tomato, peeled and diced
9
4 cups of water
10
1/2 cup of white wine (optional)
11
2 tablespoons of cornstarch
12
3/4 cup of milk

Ingredients

1
250 g of cleaned shrimp
2
1 1/2 tablespoons of butter or margarine
3
1 medium-sized carrot, peeled and cut into medallions
4
2 green onions, chopped
5
1/2 leaf of bay laurel
6
3 stalks of parsley
7
salt and black pepper to taste
8
1 medium-sized tomato, peeled and diced
9
4 cups of water
10
1/2 cup of white wine (optional)
11
2 tablespoons of cornstarch
12
3/4 cup of milk

Directions

1
Sear the carrot, green onion, and shrimp in butter or margarine in a pan for 2 minutes
2
Add all remaining ingredients except for cornstarch and milk
3
Simmer slowly in the pan without covering for 25 minutes
4
Remove the bay laurel and parsley
5
Let it cool slightly
6
Blend with cornstarch (in two batches if necessary) and pour back into the pan
7
Add the milk and warm gently, stirring until it thickens a bit
8
Serve 5 times.