Review of last recipe - I used parsley, thyme and dill as my herb mixture. It was easy to make, and really delicious!

TODAY'S RECIPE - SHRIMP VELOUTE SOUP
I will not be making my own fish stock ... will get something from my fishmonger. Still, it looks like a food magazine recipe of old, as it's more complex than my past recipes (probably the beginnings of my subscriptions to Gourmet, Food & Wine and Bon Appetite; no clue as to which magazine it came out of).

4 servings

Shrimp stock:
1/4 cup butter
2 medium onions, chopped
2 medium carrots, diced
1 lb medium shrimp, peeled, halved lengthwise and deveined (shells reserved)
1 quart fish stock
1 cup dry white wine
5 parsley sprigs
2 fresh thyme sprigs or 1/4 tsp dried
1 bay leaf
salt and freshly ground pepper

Veloute:
3 tbsp butter
3 tbsp flour
2/3 cup whipping cream
4 egg yolks
1/4 cup butter (optional... why would more butter ever be optional?)

For shrimp stock: Melt 1/4 cup butter in heavy large saucepan over low heat. Stir in onions and carrots and saute until soft, about 5 minutes. Do not brown. Mix in shrimp shells. Continue cooking over low heat, stirring constantly, until shells begin to turn red, about 2 minutes. Add fish stock, wine, parsley, thyme and bay leaf. Season with salt and pepper. Bring mixture to boil. Reduce heat to low, cover and simmer 20 minutes. Strain stock through a fine sieve.

For veloute: Melt 3 tbsp butter in heavy medium saucepan over low heat. Whisk in flour. Cook constantly, until mixture turns light beige, 2-3 minutes. Remove from heat. Gradually whisk in 3 cups shrimp stock (reserve remaining stock). Increase heat to medium-high and cook, whisking constantly, until soup thickens and comes to boil. Season with salt and pepper. Reduce heat to low and simmer 5 minutes, whisking frequently. Taste and adjust seasoning. (Can be prepared 1 day ahead to this point. Cover and refrigerate.)

Bring 1 1/2 cups shrimp stock to boil in large skillet over medium-high heat. Add shrimp and pinch of salt. Cover and cook until shrimp just turn opaque, about 30 seconds. Set aside.

Bring veloute to simmer in heavy medium saucepan over medium-low heat, whisking constantly. Remove from heat. Whisk cream and yolks together in small bowl to blend. Gradually whisk in 1 cup of hot soup. Slowly whisk cream mixture back into soup. Place over low heat and whisk until soup thickens, about 3 minutes; do not boil. Taste and adjust seasoning. Stir in butter, if desired (of course). Add shrimp, ladle into bowls and serve.