Leek and Sauteed Shrimp Soup
Source of Recipe
adapted from Colorado Colore: A Palate of Tastes
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 or 2 large turnips, cleaned 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
TO PREPARE:
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. Saute the leeks in the butter for 5 minutes or until tender. Stir in the turnip, 2 garlic cloves and the saffron.
Saute 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.
Saute 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
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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.
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