Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Leek and Sautéed Shrimp Soup




Source of Recipe


Colorado Colore: A Palate of Tastes


List of Ingredients




1/4 cup fresh parsley
1/4 cup olive oil
1 garlic clove
18 medium shrimp, peeled, deveined, cut lengthwise into halves
6 Tablespoons butter
5 medium leeks (pale green and white parts only), chopped (about 3 cups)
1 (8-ounce) russet potato, peeled and chopped, (about 1-1/2 cups)
2 garlic cloves, chopped
1/4 teaspoon crumbled saffron threads
5 cups reduced-sodium chicken broth
2 Tablespoons whipping cream
Salt and pepper to taste
1 small bunch chives, cut into 1-inch pieces



Recipe



Combine the parsley, olive oil and 1 garlic clove in a food processor.
Process until the parsley is coarsely chopped. Spoon the parsley mixture
into a medium bowl. Add the shrimp and toss to coat. Chill, covered, in
the refrigerator.
Heat the butter in a large heavy saucepan over medium-high heat. Sauté the
leeks in the butter for 5 minutes or until tender. Stir in the potato, 2
garlic cloves and the saffron.

Sauté for 2 minutes. Add the broth and mix well. Bring to a boil; reduce
the heat to medium-low. Simmer, covered, for 30 minutes. Cool slightly.
Process the soup in batches in a blender until pureed. Return the puree to
the saucepan. Stir in the whipping cream. Season with salt and pepper.
Simmer just until heated through, stirring frequently. Sauté the shrimp
mixture in a heavy skillet over medium heat for 3 minutes or until the
shrimp are opaque in the center. Ladle the soup into bowls. Top each
serving with 6 shrimp halves. Sprinkle with the chives. SERVES: 6

Copyright 2002 by The Junior League of Denver, Inc. All rights reserved.
Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to
purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks
published by the Junior League of Denver or call (800) 552-9244.
```````````````````````````````````````