Ingredients
One 28-ounce can whole tomatoes
1/2 cup dry white wine
14 sprigs of fresh chervil, 8 reserved for garnish
1 garlic clove, smashed
Kosher salt and freshly ground black pepper
2 pounds head-on shrimp, submerged in cold water to clean (about 12)
Preparation
Place the tomatoes and their juice in a 3-quart pot and break them up with a fork. Add the wine, 6 sprigs of chervil, garlic, and 1 cup of water and bring to a boil. Reduce the heat and simmer 15 minutes.
Pour the mixture into a fine-mesh strainer and let sit for 10 minutes. Discard the tomato pulp. Season with salt and pepper. Return the broth to the pot and bring to a boil.
Add the shrimp, reduce the heat, and simmer for 2 to 3 minutes, or until the shrimp are pale pink and the tails curl.
Divide the shrimp among 4 shallow soup bowls. Ladle some of the broth into each bowl and garnish with the chervil.
