This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese, and those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it." -M. F. K. Fisher
I was thinking about making a shrimp bisque, and traditional recipes call for the white part of a leek. That seemed wasteful, and I wondered what it might be like if the green part were included.
This soup is really delicious and takes all of about 20 minutes to put together. The key is, of course, making your own shrimp stock, which is really easy and great to have on hand for any seafood soup or sauce. The other key is to not overcook the shrimp. It only takes about 7 to 10 minutes for the shrimp to be cooked, and any longer will make them too tough.
Serve this with a grilled cheese or open-faced toasted tomato sandwiches for a great Fall or Winter meal.
Servings: 2 | Serving size: 2 cups soup
Cooking time: 30 minutes
This recipe can easily be multiplied. This recipe does make very good leftovers.
|1 tsp.||olive oil|
|1 large||leek (thinly sliced crosswise; keep white and green parts separate)|
|1 clove||garlic (minced)|
|6 ounces||shrimp (peeled and deveined)|
|4 cups||shrimp stock|
|1/16 tsp.||cayenne pepper|
|to taste||fresh ground black pepper|
|1 ounce||goat cheese|
Place the olive oil in a medium sauce pan over medium high heat.
Add the green part of the leek and cook for about 5 minutes until the leeks begin to soften. Adjust the heat so that the leeks do not brown.
Add the white part of the leek and cook for about 5 minutes until the leeks are softened. Stir frequently.
Add the garlic and cook for one minute. Stir frequently.
Add the shrimp, shrimp stock, sherry, salt, cayenne and black pepper.
Cook for ten minutes.
Remove from the heat and let cool slightly.
Puree in a blender or food processor until the soup is blended, but not smooth.
Return to low heat and add the goat cheese.
When the cheese has melted, serve.
Serving size: 2 cups
|Calories 211||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 1g||4%|
|Vitamin A 20%||Vitamin C 10%|
|Calcium 8%||Iron 6%|
|Vitamin K 22mcg||Potassium 301mg|