Shrimp and artichoke soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Quartered artichokes |
| 1 | pint | Strong chicken stock |
| 1 | cup | Chopped green onions |
| Salt and cayenne pepper to tast | ||
| 1 | teaspoon | Thyme |
| ¼ | cup | Flour plus 1 tbsp |
| 1 | quart | Heavy cream |
| ½ | pounds | Shrimp; peeled and deveined, (cooked is best) (up to 1) |
| ¼ | cup | Melted butter |
| 1 | tablespoon | Parsley; chopped |
| 1 | cup | Green onions |
Directions
GARNISH
Combine first five ingredients and bring to a boild. Reduce to simmer and cook for 12 minutes.
Combine butter and flour to make a light roux. Add to simmering pot. Stir in heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes. Add garnish and serve.
Yields 6-8 servings
Posted to FOODWINE Digest by Robin Pharo <robinp@...> on Feb 4, 1998