Instructions: Melt butter in a large saucepot over medium heat. Cook onion and fennel 5 minutes, until softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes; stir in thickener; whisk until smooth. Reserve 8 shrimp; mix the rest in the saucepot and cook 1 minute until heated through.

Puree soup in blender in batches; return to saucepot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.

This recipe yields 8 servings.

Description: "This beautiful pale pink soup is an elegant way to start your holiday meal. All but a few shrimp are pureed, so you can purchase less expensive small- to medium-sized ones for this recipe."

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