Double Choked Shrimp Brie Soup - Pennie A. Nichols

Ingredients

• 1/4 cup Olive Oil (or part olive oil, part butter)
• 1 cup chopped carrots (2 medium)
• 1 cup sliced celery (2 stalks)
• 1 large chopped onion
• 4-5 cloves garlic, minced
• 1 cup (or more) peeled and chopped (bite-size pieces) sunchokes
• 1 quart shrimp stock (you can make these with the shrimp heads/peels. See below)
• 1/2 teaspoon ground white pepper
• salt to taste (I didn’t use any)
• 2 cups heavy whipping cream
• 2 cups (or more) of peeled and deveined gulf shrimp
• 1 4 1/2-ounce round Brie cheese (I used more like 6 ounces), rind removed and cut up