Ingredients:
200 g. carrots
200 g. potatoes
60 g. butter
250 g. grey shrimps
15 ml cognac
600 ml dry white wine
50 g. flour
1 L milk
50 g. cooked shrimps
Black pepper
Salt

Preparation and serving:
Peel and dice the potatoes and the carrots. Saute for 15 min. in 30 g. butter. Add 250 g. shrimps. And the cognac and flambee. Add the wine and saute for 5 – 6 min. an not too high temperature. Bring the milk to the boil and pour it over the mixet flour and the rest of the butter. Flavour with salt and pepper, then add it to the shrimps. Bring it to the boil again and leave it to simmer for 25 min. When it’s cooked, puree and strain it, then add the cooked shrimps.
Serve hot.

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