First of course we need to cook beans. Soak it in cold water for 4 hours or overnight, rinse, fill with cold water, add the bouquet Garni (sprig thyme, Bay leaf and a few sprigs of parsley tied together), peeled and cut in half onion and a small carrot. Bring to a boil, cook for 10 minutes, then cover with a lid and tormented for 1.5-2 hours, until the beans are soft. After that, remove the vegetables and herbs, pour broth immediately postpone 4 tbsp of beans for feed. *Note: for cooking the beans you can use a slow cooker: mode of extinguishing for 2 hours.

Now measure out the desired amount of cream and broth - I used vegetable recipe Ramsay (recipe here http://www.povarenok .ru/recipes/show/789 25/), and the beans carefully punctured with a blender, if necessary, scrape the flesh from the walls and adding a bit of boiling water. *Note: if you want perfect consistency, additionally, you can RUB the beans through a sieve. Bean put the resulting puree in a saucepan, add the cream and broth, stir well, warm, if you get liquid let it simmer, if thick add broth. And in the end interfere with the soup pieces of butter, sprinkle with salt and pepper (a must!) is a good choice.

Now shrimp. Take them out when needed, defrost, wash, cut/split heads, if they are still in place...)) Purified from the shell, tail and remove the intestinal vein. Removed it just needs a little incision in the upper part of the shrimp, "neck", so to speak, and you will see a thin "thread", most likely unpleasant color)) and maybe transparent) to Hook her with a knife and take out. Then boil shrimp in boiling water for literally 30-40 seconds, wash in cold water and cut lengthwise into two parts. In a pan heat the butter with a small amount of olive, add shrimp and deferred beans, fry until Golden brown (but not for long!!), sprinkle with salt and mix with chopped green onions.

Serve! In the hot plates spread with fried beans, shrimp, pour the soup and sprinkle with olive oil. From the specified number of products will work for 3-4 servings.