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Creamy Herb and Shrimp Soup

Creamy Herb and Shrimp Soup

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

"Use fresh spring herbs in a delicious and light shrimp soup"
2 tablespoons butter
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.

Chop shrimp to add or leave whole and add at the end.
Completely up to you but top each bowl with at least
one whole shrimp for presentation when serving.


Whisking in the parsley, thyme, dill and sage
 

 

 

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  • MissELF By MissELF
    03.03.12  

    Looks and sounds good!

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