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2 1/2 cups shrimp, cleaned and deveined
4 cups vegetable stock or water
3 garlic cloves, minced or pressed
2 medium potatoes, diced
2 carrots, diced
1/8 teaspoon cayenne
3 tablespoons vegetable oil
3/4 cup heavy cream
1 tablespoon fresh lemon juice
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
salt to taste
1. Cook shrimp in the vegetable stock or water for 5 minutes. Drain the shrimp, reserving the cooking liquid,
and set it aside.
2. In a soup pot, sauté the garlic, potatoes, carrots, and cayenne in oil for 2 minutes. Add enough of the reserved
shrimp liquid to cover the vegetables and simmer, covered, for about 15 minutes, until tender. Drain, reserving the liquid.
3. In a blender, puree about half of the vegetables, the liquid from simmering the vegetables, about one cup
of the shrimp, the heavy cream, and the lemon juice.
4. Return the vegetable-shrimp puree to the soup pot. Stir in the remaining vegetables and drained shrimp, the
white wine, and enough of the shrimp liquid to achieve the consistency you like. Simmer the soup on low heat for a couple
of minutes, being careful not to boil it.
5. Garnish each serving with garlicky croutons.
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