Chop the carrot, and slice the onion, garlic, and celery. I am a big fan of celery leaves because they are intensely flavored... so I add some as a bonus.
Put the olive oil and sliced garlic to a pot, and cook over medium-low heat. When the garlic is lightly browned, add the shrimp shells and saut for a while.
When the shrimp shells turned pink, add all the carrot, onion and celery, and cook them over medium heat.
When the vegetables are cooked, add the white whine and cook for a minute. Then add the pured tomatoes (crush them as needed) and the bay leaf. Stir and cook over medium-low heat. When liquid is reduced by about half, turn off the fire and let it cool down for a while.
After it's cooled, take out the bay leaf and pour everything else into a blender. Blend the solids until they turn into a pure.
Strain the pure and put it back in the pot. Add the milk and cook slowly over low heat. Finish with salt and pepper to taste.
Serve garnished with parsley. For a change, you could substitute the parsley for cilantro.
