Creamy Shrimp Soup
Peel onion and celery. Finely dice. Rinse tomatoes, cut out stalks and coarsely chop. Rinse pepper, cut in half and chop. Saute onion with celery and peppers briefly in hot butter. Deglaze with wine and stock. Add tomatoes and thyme. Simmer about 30 minutes, stirring occassionally.
Meanwhile, rinse shrimp and cut in half. Strain soup through a sieve and either continue simmering or add more stock, depending on consistency. Add cream and shrimp. Cook for about 3-4 minutes, or until shrimp is cooked. Season to taste with cognac, salt and cayenne pepper. Serve garnished with thyme.