Beer makes batters better, meat more tender, and sauces more flavorful.
Cream of Shrimp Soup
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- #751
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
3 tablespoons butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium potato, finely cubed
2 pounds shrimp, peeled and deveined
2 cups heavy cream
1 bay leaf, crumbled
1 tablespoon parsley, chopped
2 carrot, finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
1 dash hot sauce
salt and pepper, to taste
directions
In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 minutes.
Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes.
In small batches, puree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce.
Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.
added by
themutt
nutrition data
548 calories, 38 grams fat, 12 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 15, 2013
While I agree that there could be more flavor, I didn't really find this to be too bland. I used a good wine which probably helped and added ample salt and pepper. Maybe instead of wine use a good chicken stock and some sherry.
very bland not alot of flavors. not bad just dissapointing.