2 lbs. raw cleaned shrimp, chopped
5 tbsp. butter
1 med. onion, chopped
1 c. peeled tomatoes, drained
1 clove garlic
1 lg. stalk celery (leaves included)
2 tbsp. fresh parsley
4 tbsp. carrot, chopped
1-1/2 c. dry white wine
1/2 c. shredded Swiss cheese
2 egg yolks
Salt & pepper

In a large non-stick frying pan saute butter and onions together until the onions are golden; then add the shrimp which is cleaned and chopped. Saute until shrimp is pink (about 3 or 4 minutes). Set aside.

In small pot add tomatoes, garlic clove, celery (broken in 3 or 4 pieces), parsley, carrot and white wine. Slowly boil for 20 minutes (covered).

After 20 minutes, put this mixture of wine and vegetables into a blender and puree. After vegetables are pureed add the shrimp and onion mixture to blender and puree. After shrimp are pureed, add the cheese and egg yolks and blend again.

Return the mixture in the blender to the large frying pan and bring to the boil. Remove from heat. Taste for salt and pepper.

Serve in soup bowls along with buttered toast squares. Can also be served over rice. Serves 6.