Cream of Shrimp Soup

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cream of shrimp soup close up

Cream Of Shrimp Soup

Serves 4

It was another cold day here in the mountains so once again, I was thinking soup. For some reason I was hungry for shrimp so here you are—my recipe for a nice tummy warmer for lunch.  I hope that you’ll enjoy this as much as I did.

cream of shrimp soup1

 

 

Ingredients:

  1. 2 C. chicken stock combined with 1 C. vegetable stock
  2. 1 zucchini, sliced
  3. 1 crookneck yellow squash, sliced
  4. 1/2 C. frozen peas (or if you wish a pea/carrot combo)
  5. 1/4 C. sliced green onion-tops and whites
  6. S&P to taste
  7. Dash or more nutmeg
  8. 1/2 C. half and half and 1/2 C. milk (or all of one or the other)
  9. 2 Tblsp. corn starch
  10. 1 Tsp. Dijon-style mustard
  11. 1 ½ C. frozen deveined and peeled shrimp thawed-

Half of the shrimp to be the tiny variety with no tails; the other half the larger kind with tail— chop off most of the tails and then chop the remaining shrimp in thirds. However save a couple of tail on shrimp to add to your soup for looks.

  1.  For garnish, chopped parsley and crème fraiche

 

Directions:

  1. In a large saucepan combine broths and bring to a boil.
  2. Add the squash, peas(carrots), chopped green onions, S&P & nutmeg and bring to a boil.  Reduce heat and simmer, covered, for about 5 minutes or till vegetables are tender.
  3. In the milk/cream stir in the 2 Tblsp. cornstarch till smooth.
  4. Stir the milk/cream mixture and mustard in the vegetable mixture. Cook and stir over medium heat till bubbly and thick, about 1 or 2 minutes.( If you wish more thickness, dissolve some more cornstarch in a bit of water and add it till you get your desired thickness.)
  5. Stir in shrimp and heat through but not too long because otherwise the shrimp will get tough.
  6. Garnish with parsley and a dab of crème fraiche if you wish.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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