Need4Speed
06-15-2005, 10:43 AM
A mildly spicy seafood soup seafood lovers will enjoy.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Makes: 4 servings
3 Tbsp. Butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 garlic clove, finely chopped
1 Tbsp. curry powder
1/4 tsp paprika
1 Tbsp. tomato paste
3 1/2 cups chicken or vegetable stock
1/2 cup light cream
200 grams cooked shrimp
Salt and pepper to taste
2 green onions, finely chopped
3 Tbsp. Flour
2oz. Brandy
Method
Melt the butter in a soup pot over medium heat. Add the onion, celery and garlic and cook until tender, 3 to 4 minutes. Mix in the flour, curry, paprika and tomato paste and blend well. While stirring, gradually add the stock.
Bring to a gently simmer and cook 15 minutes. Add the shrimp, saving a few to garnish the top, and the cream and cook 4 to 5 minutes more. Season with salt and pepper. Divide brandy among 4 heated boils. Pour in soup. Sprinkle with green onions and serve.
What to serve alongside
To make a main course of this soup, spread baguettes slices with garlic butter and then broil until lightly toasted. Serve alongside the soup for dunking and cleaning up the bowl.
Options
Use an equal amount of crab meat or cooked sliced lobster instead of shrimp. Flavour the soup with dry Sherry instead of brandy.
Nutrition
Per Serving: about 233 calories, 16.4g protein, 16.1g fat (9.3g saturated), 5.7g carbohydrate, 0.9g dietary fibre, 143mg cholesterol, 904mg sodium. %RDI: 7% calcium, 20% iron, 18% vit A, 10% vit C, 9% folate.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Makes: 4 servings
3 Tbsp. Butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 garlic clove, finely chopped
1 Tbsp. curry powder
1/4 tsp paprika
1 Tbsp. tomato paste
3 1/2 cups chicken or vegetable stock
1/2 cup light cream
200 grams cooked shrimp
Salt and pepper to taste
2 green onions, finely chopped
3 Tbsp. Flour
2oz. Brandy
Method
Melt the butter in a soup pot over medium heat. Add the onion, celery and garlic and cook until tender, 3 to 4 minutes. Mix in the flour, curry, paprika and tomato paste and blend well. While stirring, gradually add the stock.
Bring to a gently simmer and cook 15 minutes. Add the shrimp, saving a few to garnish the top, and the cream and cook 4 to 5 minutes more. Season with salt and pepper. Divide brandy among 4 heated boils. Pour in soup. Sprinkle with green onions and serve.
What to serve alongside
To make a main course of this soup, spread baguettes slices with garlic butter and then broil until lightly toasted. Serve alongside the soup for dunking and cleaning up the bowl.
Options
Use an equal amount of crab meat or cooked sliced lobster instead of shrimp. Flavour the soup with dry Sherry instead of brandy.
Nutrition
Per Serving: about 233 calories, 16.4g protein, 16.1g fat (9.3g saturated), 5.7g carbohydrate, 0.9g dietary fibre, 143mg cholesterol, 904mg sodium. %RDI: 7% calcium, 20% iron, 18% vit A, 10% vit C, 9% folate.