Shrimp Soup I

Ingredients

8 cups chicken stock (see our chicken stock recipe)

2 tablespoons rosemary

5 cloves garlic,  peeled and minced

Freshly ground black pepper to taste

1 teaspoon celery seed

½ teaspoon fennel seed

1 cup clam juice

3 ounces tomato paste

1 cup butter

1 cup white wine

2 pounds shrimp, with tails

A stick of French bread

1. Pour chicken stock into a Dutch oven, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring from time to time.

2. Add wine to soup, and continue to simmer and sometimes stir for about 2 hours.

3. A little before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are pink. Garnish with chopped parsley if desired and serve with slices of French bread.

Serves 8