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.
This recipe appears in: Soups
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