1poundof shrimppeeled and deveined, shells reserved
2cupsof water
6tablespoonsof butter
1onionfinely chopped
3garlic clovesminced
2carrotspeeled and grated
2tablespoonsof flour
3cupsof warm milk
1large potatocooked and mashed
1cupof heavy cream
3tablespoonsof white wine
Salt and pepperto taste
Chopped fresh cilantro or parsley
Instructions
Place the shells in a small pot with the water. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 15 minutes. Strain the liquid and discard the shells.
Meanwhile, in a medium pot over medium heat, melt the butter. Add the onion, garlic and carrots. Cook until soft, about 2 minutes. Add the flour and season with salt and pepper. Stir and cook for 2 minutes more. Gradually whisk in the warm milk, reduce the heat to medium-low and continue cooking for about 3 minutes. Add the mashed potatoes and stir until combined.
Add the shrimp water and cook for about 5 minutes more. Add the shrimp, cream, wine, salt and pepper. Cook for 4 minutes more and adjust the seasonings to your taste.
Ladle the soup into bowls and garnish with cilantro or parsley. Serve immediately.