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.

 

 

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.