Potato Soup with Shrimp

Peel the potatoes and cook in boiling salted water. Peel the shrimp. Rinse and drain the shells well. Devein the shrimp, rinse, pat dry and finely dice. Cook the shrimp shells in 1 tablespoon olive oil. Peel the shallots, cut into strips, add to the shrimp shells and cook briefly. Add the tomato paste and cook long enough to form a thin layer on the bottom of the pot. Deglaze with white wine and 200 ml (approximately 3/4 cup) of vegetable stock. Rinse the tomatoes, cut into quarters, remove the seeds and add to the pot. Peel the garlic, finely dice and stir in. Rinse the basil, shake dry, pluck off leaves and cut into thin strips. Add the stems to the shrimp broth. Simmer the shrimp broth, covered over medium heat for about 15 minutes. Pour the broth through a fine sieve and return to the pot. Return to a boil, add 2 tablespoons olive oil and blend with a hand blender. Dice the shrimp and add to a little hot broth. Keep the remaining broth warm. Press the cooked potatoes through a ricer into a pot, pour in the hot vegetable broth and add 2 tablespoons olive oil. Mix with a hand blender until mixture is creamy. If necessary, add a little broth and reheat while stirring. Season with salt and pepper.