In a large kettle (6 quart), gently cook (sweat) onions, leeks, garlic, and celery in butter until soft. Add rest of vegetables, parsley, and stock. Season with salt and Cajun spice and cook, covered, over gentle heat for 30 minutes. Cool slightly.
Process to puree or put in blender for a finer texture. At serving time, put shrimp in blender with ? cup of soup and puree. Reheat soup with shrimp puree added and simmer over low heat for 10 minutes. Gradually stir in cream and adjust seasoning.
Serve with a drizzle of cream and snipped parsly for garnish or saute a few extra shrimp to garnish. Makes 2 quarts
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|Serving Size: 1 Serving (944g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 789 (75%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 52.7g||264 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 334.4mg||103 %|
|Sodium 753.8mg||26 %|
|Potassium 1354.5mg||36 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 40g|
|Protein 28.1g||40 %|
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Calories per serving: 1052
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