Creamy Shrimp Soup

Ingredients:

– 1 lb (450g) shrimp, peeled and deveined
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, finely chopped
– 1 cup (240ml) heavy cream
– 4 cups (960ml) chicken or seafood broth
– 1 cup (240ml) milk
– 1 tablespoon all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Prepare the Shrimp:**
– In a large pot, melt the butter over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.

2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion and red bell pepper. Cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for another minute.

3. **Make the Soup Base:**
– Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
– Slowly pour in the chicken or seafood broth, stirring constantly to avoid lumps. Add the milk and heavy cream, and bring the mixture to a gentle simmer.

4. **Season the Soup:**
– Add the paprika, dried thyme, salt, and pepper. Stir well and let the soup simmer for about 10 minutes, allowing the flavors to meld together.

5. **Add the Shrimp:**
– Return the cooked shrimp to the pot and let them heat through, about 2-3 minutes.

6. **Serve:**
– Ladle the soup into bowls and garnish with chopped fresh parsley.

Enjoy your creamy shrimp soup!

Let me know if you need any adjustments or additional recipes.