Red Pepper and Shrimp Soup

This is a fool-proof elegant soup.  I have served it in small cups as a first course of Christmas Dinner or in big rustic bowls with lots of good bread and cheese for a light meal.

2 Tbs. Unsalted Butter

½ cup Chopped Onion

3 Red Peppers, cored and seeded, cut into 1 inch chunks

1 can (14.5 oz.) Reduced Sodium Chicken Broth

2 cups water

½ cup heavy cream

1 pinch saffron

¾ lbs. Raw Medium Shrimp, cleaned, deveined and shells removed

Flat leaf parsley and sour cream to serve

  • Add the saffron to the cream and set aside
  • Heat a large sauce pan, then add the butter
  • Add the onion and red pepper and cook until crisp/tender
  • Add the chicken broth and water simmer until they are tender
  • Take off the heat and blend in batches in a blender, until smooth
  • Return to  the pot and heat back up
  • Add the shrimp and cook the shrimp until pink and cooked through (under 5 minutes)
  • Add the saffron cream and heat gently
  • Top each bowl with a bit of parsley and a dollop of sour cream

You may also substitute the shrimp with a firm white fleshed fish cut into bite size pieces


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