SHR: Broccoli and Shrimp Soup
Source of Recipe
My recipe file collection.
5 cups chicken broth
1 cup white wine
3 celery stalks, finely chopped
2 tablespoons fresh ginger, peeled and finely chopped
3 teaspoons soy sauce
1 pound shrimp, peeled and deveined
1 medium sweet onion, finely chopped
3 cups broccoli florets
1/2 cup chopped fresh cilantro, chopped
pinch crushed red pepper
Add chicken broth, white wine, celery, ginger, and soy sauce to stockpot. Bring to a boil over high heat. Stir in broccoli and onions. Reduce heat to low.
Cover stockpot and simmer 4 minutes. Stir in shrimp. Simmer 3 minutes, or until shrimp turn pink. Remove from heat. Stir in chopped fresh cilantro. Season with crushed red pepper, if desired.
Soup Making Tip:
The broccoli florets should be cut from the stem right where the two intersect. The stems can be peeled and julienne cut for use in soups, as the hot liquid in soup will break down the grated broccoli into a tender offering.
Soup Making Tip #2:
Broccoli florets should be trimmed and cut into bite size pieces (being careful not to cut too small or they will crumble).
Makes 4 servings
Categories: Soups, Wine
Source: Unknown
Recipe from the files of Judi Mae Phelps
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