Cream of Jaguar

We've got rhythm, we've got defense, we've even got offense who could ask for anything more? 41-3 Bears win and a tie with Minnesota for the lead in the NFC North results in ridiculous singing and dancing in this household.

Admittedly the first half was a snore but the Monsters who emerged to play the second half were awesome. For the second week in a row, Peanut caught an interception and ran it in for a touchdown. His eighth defensive touchdown set a franchise record. Congratulations and banana bread to you! Not to be outdone, Lance Briggs grabbed a ball and ran in his own defensive touchdown. That's how da Bears defense rocks!

Lovie said that the "Number 1 priority on defense is to score." That gives us two offenses and we certainly saw it today.

Robbie continues to be perfect. Forte is amazing. The dynamic duo of Cutler-Marshall is a pleasure to watch and every time Hester has the ball, we all hold our breath. Did you see his amazing catch?

Today's menu was Cream of Shrimp but the game was truly cream of Jaguar. This is a great recipe. Allow plenty of time at the end to strain the puree and, if it is too rich, add a bit more chicken broth.

Brian Urlacher has reportedly said that his major role is giving high fives. This winning recipe, based on a recipe from Williams-Sonoma, definitely receives an Urlacher High Five.

Cream of Shrimp

Ingredients:
3 TB unsalted butter
2 carrots, finely chopped
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 small baking potato, finely chopped
2 Lbs. small shrimp peeled and deveined, shells reserved (Note: I used frozen cocktail shrimp, medium size and cut them into bite size chunks)
2 cups chicken broth
2 cups half and half
1/2 TB dried thyme
1 bay leaf crumbled
Salt and white pepper
2 pieces of fried, drained crispy bacon - crumbled (Optional garnish)
1 TB fresh parsley leaves (Optional garnish)

Directions:
1.   In large saucepan, melt butter.
2.   Add carrots, onion, celery, potato and shrimp shells. Saute until onion is translucent and shells turn pink (2-3 minutes)
3.   Add stock, half and half, thyme, bay leaf and all but a handful of the shrimp.
4.   Bring to a boil, reduce heat. Cover and simmer about 20 minutes.
5.   In small batches, puree the soup in a blender.
6.   Force the puree through a strainer using a wooden spoon.
7.   Return soup to the pan and season to taste with salt and white pepper.
8.   Add the remaining bite size shrimp chumks and simmer gently until warmed (2-3 minutes).
9.   Optional garnishes are crumbled bacon or parsley leaves.

Serves 4 Bears Fans