60 mins - Shrimp and Vegetable Soup recipes

How to cook:

1. Rinse carrot, parsley, celery and potatoes, peel and cut into small cubes.
2. Melt the butter in a saucepan, add the onion and fry for about 3 minutes. Add the diced vegetables and potatoes and cook for 3 more minutes. Pour in the chicken broth, boil and simmer for 20 minutes over medium heat. Add the leeks after 10 minutes.
3. Pluck the leaves of the herbs and coarsely chop.
4. Purée the potato soup with a blender, season with salt, pepper, nutmeg and cayenne pepper to taste and refine with herbs.
5. Pour the soup in warmed bowls and serve garnished with 1 tablespoon of crème fraîche and the cooked shrimp.

Notes: Creamy Shrimp Soup with Vegetables [Recipe], In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. …

Nutrition:

• Calories: 108.4 calories
• Fat: 1.6 grams
• Saturated Fat: 0.3 grams
• Cholesterol: 71.4 milligrams
• Sodium: 904.5 milligrams
• Carbohydrate: 11.9 grams
• Fiber: 2.9 grams
• Sugar: 2.1 grams
• Protein: 12.5 grams

How to cook:

1. Combine chicken broth, tomatoes and bay leaves and heat over low heat.
2. Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
3. Add vegetables to soup broth once cooked.
4. Let soup simmer.
5. Peel shrimp, chop and cook on skillet, then add to soup right before serving.

Notes: Creamy Potato Soup with Shrimp, Melt butter over medium heat in a large Dutch oven. Add onion, carrots, and celery and cook for 4 to 5 minutes. Stir in flour and cook for 1 …

Nutrition:

• Serving Size: 1 serving
• Calories: 496 kcal
• Carbohydrate: 38 g
• Protein: 43 g
• Fat: 20 g
• Saturated Fat: 8 g
• Cholesterol: 308 mg
• Sodium: 598 mg
• Fiber: 6 g
• Sugar: 9 g
• Trans Fat: 1 g
• Unsaturated Fat: 10 g

How to cook:

1. In a non-stick pot, heat 2 tbsp olive oil over medium heat and stir in 1 tbsp minced garlic for 30 seconds.
2. Add 3 oz onions, 2 oz celery, and 2 oz carrots. Sauté for 5 minutes.
3. Make space in the pot and add 12 oz peeled shrimp to sear. Add 1 1/2 tbsp butter, 2 tsp lemon juice, 1/2 tsp thyme, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper. Give everything a nice mix and allow it to cook for 3 minutes.
4. Deglaze the pot with 2 tbsp white wine. Scrape the pot with a wooden spoon (or heat-resistant spatula) to release any stubborn browned bits.
5. Add 8 oz white mushrooms and stir to cook for 3 minutes.
6. Add 24 oz potatoes, stir, and allow to cook for 5 minutes.
7. Gently pour in 2 cups chicken broth and 1 cup whole milk. Add 2 bay leaves. Turn the heat on high to bring it to a boil and then reduce it to low. Simmer for 30 minutes.
8. Use a whisk to beat the soup until the potatoes are mashed. If they’re still a bit stiff, use a potato masher or fork and mash them right in the pot. We’re looking for a texture about halfway between chunky and silky.
9. Add 1/4 cup heavy cream and cook for another 2 minutes.
10. Remove from the heat. Garnish with 2 tbsp chopped parsley and the remaining paprika (1/4 tsp) and enjoy.

Notes: Creamy Italian Shrimp Soup, When hot, place shrimp in a single layer, cook for one minute (without disturbing), turn them over and cook for an additional 30 seconds or cooked. …

How to cook:

1. Heat the Butter in a large saucepan (with a lid) - saute the mixed Vegetables until soft ( 5 - 8 minutes )
2. Add the Milk as well as the dissolved Chicken Stock and bring to the boil
3. Stir in the Tortellini, lower the heat and simmer, partially covered, until done ( about 15 minutes )
4. Add the Shrimp, cover partially, and simmer for 2 - 3 minutes to heat through
5. Season to taste with Salt and Black Pepper

Notes: Creamy Shrimp Soup with Vegetables [Recipe], Instructions. Put prepared vegetables in the slow cooker with broth and heavy cream. Add just a pinch of salt to …