3 Tbsp butter
1 onion, finely chopped
1 potato, cubed
2 lb shrimp, peeled and deveined
2 cups heavy cream
1 bay leaf, crumbled
1 Tbsp parsley, chopped
2 carrots, chopped
1 Tbsp Worcestershire sauce
1 cup dry white wine
1/2 Tbsp dried thyme
1 cup water
dash hot sauce
salt and pepper, to taste

In a large saucepan, melt the butter over medium heat. Add carrots,
onion, celery and potato and saute until the onion is translucent
2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all
but a handful of shrimp. Bring to a boil, reduce the heat, cover
and simmer gently for 20 minutes. In small batches, puree in a
food processor. Return soup to the pan and season with salt,
pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp
into small chunks and add to the soup. Simmer gently until cooked
through, 2-3 minutes. Garnish with parsley.