Thick & Creamy Shrimp Soup

• 1 lb peeled and deveined shrimp, shells reserved
• 4 cups water
• 2 -3 cups shrimp stock, made from peels and water
• 3 tablespoons unsalted butter
• 1/4 cup minced onion, I use a fine grater
• 3 tablespoons minced garlic, use less if you are not a huge fan
• 4 tablespoons flour, divided less for thinner soup
• 1 pint light cream
• 1/2 tablespoon lemon juice
• 1 bay leaf
• 2 tablespoons Old Bay Seasoning, adjust to taste
• 1 teaspoon fresh ground pepper
• parsley (optional)

1. Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
2. While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
3. Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
4. Slowly whisk in light cream and bring mixture to a boil.
5. Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
6. Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
7. Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
8. Serve with bread for dipping and garnish with more Old Bay and parsley (optional).

shrimp, water, shrimp, unsalted butter, onion, garlic, flour, light cream, lemon juice, bay leaf, bay seasoning, fresh ground pepper, parsley

Taken from www.food.com/recipe/thick-creamy-shrimp-soup-532775 (may not work)