Directions:

In a heavy-bottomed medium sauce pot, cook onions over medium-low heat in butter until they become translucent. Add shrimp and turn up heat to medium-high. Sauté until just beginning to turn pink, about 2 minutes. Add cream and bring to a boil. Whisk in tomato paste until it’s all incorporated. Whisk in roux until it’s all dissolved and reduce heat to a slow simmer. Cook for 45 minutes over low heat. Be sure to scrape bottom of pot to prevent sticking and burning. This is especially important as the soup starts to thicken. Do not bring to a boil again or soup will separate. Add seasoning to your taste and finish with brandy. Cook for about 5 more minutes. Puree soup in a blender, being sure that the lid is on tightly, and strain. Check seasonings again. Ladle into warmed bowls and serve immediately.

Yields 4 servings