2 sticks unsalted butter
5 carrots, grated
1 cup celery leaves, shredded
3 stalks leek, chopped
3 fish bouillon cubes
3 cups boiling water
1-1/2-2 lbs fresh shrimp (cut into small pieces)
15 shakes fish grille & saute' seasoning
1/2 cup flour
3 pints light cream or 1 pint heavy cream
3 cups regular milk
Melt butter in heavy, large saucepan. Add carrots, celery and leeks and saute' until tender. Add shrimp and cook until shrimp is pink. Add flour and stir. Add bouillon cubes, which have been dissolved in boiling water. Add seasoning. To finish the soup, add the light cream and the milk. Heat thoroughly. Serve hot with fresh crusty bread.
People...let me tell you...you will just have to hold your diets until after you eat this unbelievable soup. This soup is full flavored, rich, creamy, delicious and NOT low fat...but once you taste it...who cares! I'm sure your weight watchers points would go off the chart with this soup, but it is worth it. Alice is a lady who goes to our church and she is a wonderful cook. I have never had anything of hers that wasn't short of a miracle. :) This soup will impress and warm your heart and your guests. Enjoy...I KNOW you will!
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