Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 4 cups of chicken broth
- 2 cups of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced celery
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the potatoes, carrots, celery, bay leaf, thyme, paprika, and cayenne pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for 20-25 minutes or until the vegetables are tender.
4. Remove the bay leaf from the soup and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.
5. Add the shrimp to the pot and cook until they turn pink, about 3-5 minutes.
6. Stir in the heavy cream and season the soup with salt and pepper to taste.
7. Serve the soup hot with your favorite garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- Add some diced bacon to the soup for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter soup.
- Add some chopped kale or spinach to the soup for extra nutrition.
Tips and tricks:
- Be careful not to overcook the shrimp, or they will become tough and rubbery.
- If you like your soup chunky, you can skip the pureeing step and serve the soup as is.
- You can make this soup ahead of time and reheat it when you're ready to serve.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it's heated through.
Presentation ideas:
Serve the soup in a bowl and garnish it with some chopped parsley or chives.
Garnishes:
- Chopped parsley
- Chopped chives
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, you can add some more chicken broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the shrimp until they are pink and opaque to avoid any foodborne illnesses.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Shrimp and potato soup is a classic dish that originated in the coastal regions of the United States. It's a hearty and comforting soup that's perfect for cold winter nights.
Flavor profiles:
This soup is creamy, savory, and slightly spicy. The shrimp add a subtle seafood flavor, while the potatoes and vegetables give the soup a rich, earthy taste.
Serving suggestions:
Serve this soup as a main course with some crusty bread and a side salad. It's also a great appetizer for a dinner party or holiday gathering.
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