'1 small onion, finely chopped'
'1 small carrot, grated'
'1 sprig of rosemary'
'1 tablespoon of chopped fresh parsley'
'2 tablespoons of chopped dill'
'3 tablespoons of butter'
'600g shrimp'
'4 1/2 cups of chicken broth'
'1/2 cup of white dry wine'
'1/4 cup of uncooked rice or 4 slices of bread, crust removed'
'white bread without crust'
'1 small onion, finely chopped'
'1 small carrot, grated'
'1 sprig of rosemary'
'1 tablespoon of chopped fresh parsley'
'2 tablespoons of chopped dill'
'3 tablespoons of butter'
'600g shrimp'
'4 1/2 cups of chicken broth'
'1/2 cup of white dry wine'
'1/4 cup of uncooked rice or 4 slices of bread, crust removed'
'white bread without crust'
'Sauté the onion, carrot, rosemary, parsley, and dill in 2 tablespoons of butter until lightly browned.'
'Clean and dehead the shrimp.'
'Cook in a covered pot with chicken broth and white wine for 5 minutes.'
'Simmer and remove from heat.'
'Reserve 8 shrimp for garnish; puree the rest.'
'Mix the remaining broth with the sautéed vegetables and let simmer.'
'Add rice or bread, and cook until the rice is tender or the bread has dissolved in the broth.'
'Strain through a fine-mesh sieve or blend with a liquidizer.'
'Add the moored shrimp.'
'Reheat to taste.'
'Add remaining butter and garnish with reserved shrimp.'
'Serve 4 portions.'
