Shrimp Soup with White Wine and Cream

1. Place the shrimp shells and heads in a large pot and add water until everything is just covered.
2. Let the stock simmer on low heat for 30 to 40 minutes. Do not let it boil, this preserves the subtle flavors.
3. Cut the leek, carrot and onion into coarse pieces.
4. Blend this vegetable mixture briefly into a coarse puree.
5. Heat a splash of oil in another pan and sauté this mixture for 10 minutes on low heat.
6. Cut the tomatoes into coarse pieces and add to the vegetable mixture.
7. Then add the tomato puree, white wine and cognac.
8. Season with cayenne pepper and paprika powder.
9. Let everything reduce gently.
10. Remove any large pieces of tomato from the pan if necessary.
11. Then pour the strained shrimp stock into the reduced mixture.
12. Let this simmer gently for another 15 to 20 minutes.
13. Meanwhile, whip the cream until light. This will be the finishing touch for the soup.
14. Place a handful of fresh peeled North Sea shrimp in each soup bowl.
15. Pour the hot soup over them.
16. Add a spoonful of whipped cream and garnish with some finely chopped parsley.
17. Serve immediately with a piece of good bread or toast with shrimp.

Enjoy your meal!