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Melt butter in a 6-quart pot. Saute onion, celery, carrots, and garlic for 8 minutes. Stir in chicken broth, tomatoes, wine, sherry, and seasonings. Bring to a boil. Reduce heat and simmer, covered for 10 minutes. Stir flour into half and half and add to soup. Heat to boiling. Stir in shrimp and remove from heat. Puree soup and pour into a clean pot. Keep warm and serve, or chill and reheat. Garnish with watercress springs and a few shrimp if desired.
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French commercial processor — restaurant standard, bomb-proof motor
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Restaurant-grade blender — margaritas, purees, frozen drinks