March 18, 2011

Springy Shrimp and Artichoke Soup

Now that spring is just about to pop I am loving all the green which is beginning to appear. This soup contains s one of my favorite combinations…artichoke and shrimp. I used fresh cilantro in the recipe and when it’s blended in the food processor or blender, it adds a light green color to the soup which contrasts beautifully with the plump pink shrimp. I also add a hint of Old Bay seasoning to give it a little kick! This is a quick recipe which is sure to please even the most hard to please palettes!

2 cups vegetable or chicken broth
 8.5 oz can of artichoke hearts drained and quartered. (You can certainly use frozen too)
4 green scallions sliced
¼ c. chopped cilantro, with a little removed for garnish
1 packet of Goya’s Sazon seasoning
Pinch or more of Old Bay seasoning
12 large shrimp deveined and with tails removed and cut in half
1 ½ T. butter or equivalent
1 ½ T all purpose flour
½ cup milk or half-n-half


In a medium sized pot bring the broth, artichokes, scallions, cilantro and seasonings to a boil and let simmer for 10 minutes. In a larger pot melt the butter and add flour to make a roux. Then pour milk into the pot and whisk until the liquid begins to thicken and bubble.

Add the artichoke mixture to the white sauce pot and stir. In batches, pour soup mixture into food processor or blender and blend until the mixture begins to turn a brighter green. (You can always add more cilantro for deeper color and more of the cilantro flavor.)

Reserve a small amount of the un-blended artichoke mixture in the pot. This way you will still have chunks of the artichoke in each spoonful of soup. Return all liquid back to the large pot and add the shrimp. Let simmer for 5-8 minutes, garnish with reserved cilantro and serve.

Makes 4 servings!

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