Shrimp Cream Soup with Chestnut Milk

Name: Shrimp Cream Soup with Chestnut Milk
Yield: 8
Ingredients: 8 cups of milk; 3 sprigs of parsley; 3 sprigs of cilantro; 3 green peppers, seeded and cut into pieces; 1 kg of cooked shrimp (see the following recipe); 2 cups of chestnut milk (To obtain the milk, use fresh chestnuts, removed from the shell. Grate and squeeze in a cloth.); 1 1/2 cup of tapioca

1
8 cups of milk
2
3 sprigs of parsley
3
3 sprigs of cilantro
4
3 green peppers, seeded and cut into pieces
5
1 kg of cooked shrimp (see the following recipe)
6
2 cups of chestnut milk (To obtain the milk, use fresh chestnuts, removed from the shell. Grate and squeeze in a cloth.)
7
1 1/2 cup of tapioca

Ingredients

1
8 cups of milk
2
3 sprigs of parsley
3
3 sprigs of cilantro
4
3 green peppers, seeded and cut into pieces
5
1 kg of cooked shrimp (see the following recipe)
6
2 cups of chestnut milk (To obtain the milk, use fresh chestnuts, removed from the shell. Grate and squeeze in a cloth.)
7
1 1/2 cup of tapioca

Directions

1
In a pot, combine the milk, parsley, cilantro, and green peppers and bring to a simmer
2
Let it cook on low heat for about 15 minutes, allowing the flavors to meld
3
Remove from the heat and strain out the solids
4
Return the milk to the pot, add the cooked shrimp, rinsed and drained, and bring to a simmer again
5
Allow it to boil, then remove from the heat
6
Just before serving, bring the mixture back to a simmer, adding the tapioca and chestnut milk
7
Let it thicken into a creamy consistency
8
Serve hot, optionally sprinkling Parmesan cheese on top
9
This serves 8.