Spring is right around the corner and so are fresh herbs growing in a container on the windowsill or in the garden. A light and delicious soup that uses parsley, sage, thyme, and dill, and pairs them with shrimp. A nice dish for a light supper or even to add to your Easter menu.
Creamy Herb and Shrimp Soup
Yield: 4 servings
2 tablespoons flour
2 cups beef broth
Bay Leaves and 1 quart water
20 shrimp - chop if you wish or leave whole. Up to you!
1 1/2 cups cream or half and half (you can use milk but it won't be as thick or creamy)
salt and white pepper
1/4 c fresh parsley or 1 tablespoon dried
2 small fresh sage leaves or 1/4 t dried, ground sage
3/4 t each thyme and dill
Melt butter in saucepan. Add flour. Whisk smooth. Whisk in the broth. Simmer over low 15 minutes. Meanwhile, bring 1 quart water and the bay leaves to a boil. Add shrimp and cook 2 minutes until done. Drain and discard the bay leaves.
Stir 1 1/2 c cream (or half and half or milk) into the broth. Return to a simmer. Do not boil. Remove pan from heat. Stir in the seasonings and add the shrimp. If you chop them, you could leave a few whole to garnish the bowls at serving.
Completely up to you but top each bowl with at least
one whole shrimp for presentation when serving.