YIELD Makes 4 servings
|1/4||cup butter or margarine|
|1||pound medium raw shrimp, peeled, deveined and coarsely chopped into 1/2-inch pieces|
|2||large green onions, sliced|
|1||large clove garlic, minced|
|1/4||cup all-purpose flour|
|1||cup Fish Stock (recipe) or canned chicken broth|
|1/2||teaspoon grated lemon peel|
|Dash ground red pepper|
|2||tablespoons white wine (optional)|
|Lemon peel twists and sliced green onion tops|
|Whole shrimp for garnish|
- Melt butter in large saucepan over medium heat. Cook and stir shrimp, onions and garlic in butter until shrimp turns pink and opaque. Remove from heat.
- Blend in flour. Cook and stir just until bubbly. Stir in Fish Stock and cook until bubbly. Cook 2 minutes, stirring constantly. Remove from heat.
- Process soup in small batches in food processor or blender until smooth. Return soup to saucepan.
- Stir in half-and-half, salt, lemon peel, red pepper and wine. Heat through. Garnish, if desired.
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Anytime Chili from Hunt's is a quick-and-easy chili, loaded with beans and ground beef. It makes a great weeknight meal that the whole family will enjoy.