1/2 cup fresh parsley, chopped
1/2 cup olive oil
4 cloves garlic, chopped, divided
18 uncooked medium shrimp, peeled, deveined, and halved lengthwise
6 tablespoons butter
5 medium leeks, chopped (green & white parts ~ about 3 cups)
1 potato, peeled and chopped
1/4 teaspoon saffron threads, crumbled
5 cups chicken broth
1 tablespoon whipping cream
1 small bunch of chives, cut into 1 inch pieces
salt and pepper to taste
1. Combine parsley, oil and 1 garlic clove in food processor. Blend until parsley is coarsely chopped. Transfer 1/4 cup to medium bowl. Add shrimp and toss to coat. Pour remaining parsley-garlic oil into a cup. Cover shrimp and remaining oil separately and refrigerate.
2. Melt butter in a heavy large pot over medium-high heat. Add leeks and sauté until tender and wilted about 5 minutes. Add potato, remaining 3 garlic cloves and saffron, sauté 2 minutes. Add chicken broth and bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Working in batches puree soup in a blender until smooth. Return to pot. Add cream, season with salt and pepper.
3. Heat heavy medium skillet over low heat. Add shrimp and sauté until just opaque in center, about 1 minute per side. Ladle soup into bowls. Top soup in each bowl with 6 shrimp halves, garnish with chives and several drops of remaining parsley-garlic oil and serve.
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