3 tablespoons butter
1 medium onion — finely chopped
1 medium potato — finely cubed
2 pounds shrimp — peeled and deveined
2 cups heavy cream
1 bay leaf — crumbled
1 tablespoon parsley — chopped
2 carrot — finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
dash hot sauce salt and pepper — to taste
In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puiree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.