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
Reblogged this on UNIQUE GREETING CAKES.