RECIPE DETAIL
Ingredients
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Directions
- Melt butter in a 2-quart saucepan over medium-low heat. Add onion, cover and cook 3 to 4 minutes, until translucent.
- Meanwhile, bring cream and thyme to a boil in a separate small saucepan, reduce heat slightly and cook until reduced to 1/2 cup, about 5 to 7 minutes. Remove thyme and let cream cool.
- Add clam juice to saucepan with onion and bring to a boil; reduce heat slightly and cook 5 minutes. Cool; stir in reduced cream.
- In a blender in two batches, starting on low and increasing to high, puree broth mixture until smooth.
- Chill in an airtight container until just cool or cold.
- Ladle soup into four bowls; garnish each with diced shrimp and a small sprig of thyme.