Tomato florentine soup with shrimp
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | ounce | Butter |
| 2 | teaspoons | Garlic, chopped |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Dill |
| 2 | teaspoons | Chicken base |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Pepper, fresh ground |
| 1 | each | Onion, small, diced |
| 8 | ounces | Tomatoes, crushed |
| 8 | ounces | Tomatoes, diced |
| 2 | tablespoons | Tomato paste |
| 8 | ounces | V-8 juice |
| 4 | tablespoons | White wine |
| 5 | ounces | Fresh spinach, chopped |
| 12 | ounces | Heavy cream |
| 1 | each | Roux (whisk 3 oz butter and |
| 3 oz flour in saute pan | ||
| Until thickened) | ||
| 1 | cup | Water (optional) |
| 1½ | pounds | Bay shrimp, boiled |
Directions
Saute together butter, garlic, thyme, basil, dill, chicken base, sugar, pepper and onion until onion becomes translucent. Add crushed and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and cream; bring to a simmer. Whisk in roux and simmer for 20 more minutes. Add water, if desired, and shrimp. Serve immediately.
From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin, KookNet participant from Big Cabin, Oklahoma.