Cream Of Chickpea And Shrimp Soup

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1 (15-ounce can) chickpeas, drained

1 cup low-sodium vegetable broth, heated, plus more as needed

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium shallot, finely chopped

1 pound medium or large frozen, peeled and deveined uncooked shrimp

1 teaspoon chopped thyme leaves

1/2 cup dry white wine, such as sauvignon blanc


Freshly ground black pepper

1/2 cup heavy or light cream

Pinch cayenne pepper

2 tablespoons Cognac (optional)

Toasted croutons, for garnish (optional)

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