Leek and Saut�ed 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. Saut� the
leeks in the butter for 5 minutes or until tender. Stir in the potato, 2
garlic cloves and the saffron.
Saut� 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. Saut� 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.
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