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1
Twist off heads and peel the shrimp.
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2
Reserve the heads and shells and chop them for 30 seconds in a food processor.
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3
Devein the shrimp if necessary and refrigerate until needed.
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4
Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes.
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5
Add the chopped shrimp heads and shells, the tomatoes, wine and the broth.
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6
Cover the pot and simmer gently for 30 minutes.
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7
Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.
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8
Combine 2 cups of the shrimp broth with the rice in a small saucepan.
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9
Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.
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10
Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes.
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11
Combine the mixture with the rest of the shrimp broth.
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12
Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot.
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13
Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.
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14
If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water.
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15
Serve in hot bowls and sprinkle with chervil an parsley.
