Creamy Spinach Soup with Shrimp
Soups • European
Description
Creamy Spinach Soup with Shrimp
Ingredients
- Fresh basil leaves 20 oz
- Salad Potatoes 2 pieces
- Leek 3 pieces
- Chicken Broth 15 fl oz
- Butter 0 oz
- Cream 10 fl oz
- TABASCO® to taste
- Garlic 2 cloves
- Shrimp 10 oz
- White bread 1 slice
Step-by-Step Guide
Step 1
In a large pot (3–5 liters), melt the butter. Sauté the leeks and garlic until softened.
Step 2
Wash and tear the spinach leaves by hand, removing the stems. Add them to the pot. The spinach will initially take up a lot of space, but it will reduce in volume.
Step 3
Pour in the broth (or water). Cook for 15 minutes.
Step 4
Blend with an immersion blender.
Step 5
Add the cream, salt, and TABASCO. After it comes to a boil, simmer for 5 minutes on low heat. If the soup seems too thick, add more broth or water.
Step 6
Add the shrimp (I used pre-cooked ones) directly to the bowl. You can sauté them in olive oil with garlic and rosemary. Shrimp can be substituted with salmon. Get creative.
Step 7
I also added Parmesan cheese, a basil leaf, and garlic croutons.
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