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Cream Of Shrimp & Dill Soup

  Medium shrimp 1⁄4 Pound
  Clam juice 24 Ounce (Three 8 Ounce Bottles)
  Water 2 Cup (32 tbs)
  Parsley sprigs 4
  Finely chopped thyme/1/4 teaspoon dried leaf thyme 3⁄4 Teaspoon
  Chopped sage/1/4 teaspoon dried leaf sage 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Carrot 1 Medium, finely chopped
  Stalk celery 1 , finely chopped
  Leeks/4 large green onions, white portions only, chopped 2 Small, chopped
  All purpose flour 3 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Finely chopped dill/3/4 teaspoon dill weed 1 Tablespoon
  Lemon juice 4 Teaspoon
  Salt To Taste
  White pepper To Taste

Shell and devein shrimp, reserving shells.
Dice shelled shrimp; refrigerate until ready to use.
In a large saucepan, combine shrimp shells, clam juice, water, parsley, thyme and sage.
Bring to a boil; reduce heat.
Cover and simmer 30 minutes.
Strain liquid through a fine colander or strainer lined with several layers of cheesecloth; set aside.
Wash saucepan.
Over low heat, melt butter or margarine in clean saucepan.
Add onion, carrot, celery and leeks or green onions.
Cover and cook 15 minutes or until tender.
Stir in flour; cook 3 to 4 minutes, stirring constantly.
Stir in reserved liquid and all but 1/4 cup diced shrimp.
Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
Pour into a blender or food processor fitted with a metal blade; process until smooth.
Return to saucepan.
Add cream, dill, lemon juice and reserved diced shrimp.
Gently simmer 5 minutes.
Season with salt and white pepper to taste.

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