Shrimp Bisque

This is the EASIEST and most DELICIOUS soup ever. I'm almost embarressed. But you will impress lots of people with this soup.

Peel 1 LB of medium shrimp (41-50 per pound). Cut each shrimp into about 3 pieces, and set the shrimp aside. In a large saucepan, let's make a roux. On low heat, melt 1 stick of butter. Once the butter is melted, add 1/4 cup of flour. This makes a roux. Whisk the roux until blended, and only thick enough to coat the back of a spoon. Add 3 cans of cream of celery soup to the roux. Fill a can with whole milk 3 times, and add this to the roux as well. Stir this well. Let the soup heat for about 5 minutes, just to meld the flavors together. Using a slotted spoon, try to spoon out about half of the celery. You do want to keep some of the celery. Add about 2 TBS of Cajun seasoning to the soup. I like to use Tony Chachere's Cajun Seasoning. Cut up 8oz of Velveeta Cheese, and add this to the soup. Velveeta has a creamy texture that will melt well, and add creaminess to the soup. Next add about 1/2 - 3/4 cup of Sherry. Stir all of this together and add the shrimp. The heat of the soup will cook the shrimp, but I still like to let the soup cook for about 30 minutes on low. Enjoy!!