6 cups water
4 medium potatoes, peeled and quartered
2 medium onions, coarsely chopped(if can tolerate)
1 bay leaf(if can tolerate)
1/2 tsp dried thyme
1/4 tsp finely chopped garlic
1 tsp salt (or to taste)
1/8 tsp fresh ground black pepper (if can tolerate)
1 cup chopped shrimp
2 egg yolks
1/2 cup heavy cream

Bring the water to a boil. Add the potatoes, onions, bay leaf, thyme, garlic, salt and pepper. Simmer until the vegetables are tender, 15 to 20 minutes, adding the chopped shrimp for the last 5 minutes. Remove the bay leaf and put the mixture through a fine sieve, or puree in an electric blender. Return to the saucepan and bring to a boil. Blend the egg yolks and cream together. Remove the soup from the heat and stir in the cream and egg yolk mixture.

Serves 2 with plenty left over.