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Chilled Leek And Potato Soup With Shrimp And Fennel
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- #107784
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/2 pound leeks, white part only, sliced thinly
1 1/2 pound potatoes, peeled, sliced thinly
2 ounces olive oil or shrimp oil
4 1/2 pints chicken broth
salt and white pepper, to taste
1 package (12 ounce size) small fennel bulbs
4 teaspoons lemon juice
1 ounce olive oil or shrimp oil
36 small cooked shrimp
buttermilk or heavy cream, to taste
directions
Sweat leeks in olive oil without browning. Add stock and potatoes. Simmer until potatoes are tender.
Puree soup and adjust consistency with chicken stock. Season with salt and pepper. Chill.
Julienne or grate fennel and toss with oil. Season with salt and pepper and lemon juice.
Place chilled soup in bowl. Place fennel in the center and place shrimp around fennel. Garnish with heavy cream or buttermilk if desired.
added by
lyn19
nutrition data
187 calories, 9 grams fat, 16 grams carbohydrates, 12 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
January 25, 2011
it was amazing, but remember when you put the shrimp it it to cut the shrimp in half .. cause i put the shrimp in whole and man ... i got one peice !