Recipe: Shrimp Cocktail Soup with Horseradish Cream (make ahead)

SHRIMP COCKTAIL SOUP WITH HORSERADISH CREAM

FOR THE SOUP:
8 cups chilled vegetable cocktail (such as V8)
1/4 cup Worcestershire sauce
2 tbsp. prepared horseradish
2 tbsp. freshly squeezed lemon juice
1 tsp. celery salt
1 tsp. cracked black pepper
1 lb. medium shrimp, peeled and halved lengthwise
Juice of 1 lemon
2 tbsp. minced fresh chives
FOR THE HORSERADISH CREAM:
1/2 cup heavy (whipping) cream
1 tbsp. prepared horseradish
Salt and freshly ground black pepper

TO PREPARE THE SOUP:
In a large pitcher, combine vegetable juice, Worcestershire sauce, horseradish, 2 tablespoons lemon juice, celery salt and pepper. Taste and adjust seasoning with celery salt, pepper, lemon juice or horseradish, if necessary. Cover and refrigerate until cold, about 3 hours.

Meanwhile, bring a large pot of salted water to a boil. Add shrimp and lemon juice. Cover, remove from heat and let stand for 3 minutes. Drain shrimp and plunge into an ice bath to cool quickly. Drain again and pat dry. The shrimp will have curled into attractive corkscrew shapes. Cover and refrigerate until ready to serve, for up to 3 hours.

PREPARE THE HORSERADISH CREAM:
In a bowl, beat cream with a whisk or mixer until thick. Fold in horseradish and salt and pepper to taste. Cover and refrigerate until ready to serve, for up to 24 hours.

TO SERVE:
Pour soup into chilled bowls and garnish with shrimp and horseradish cream. Sprinkle with chives.

Makes 6 to 8 servings
Source: 300 Sensational Soups by Carla Snyder and Meredith Deeds