I don't have a better title for this because it is not your everyday kind of soup. This is a soup that I invented many years ago that has withstood the test of time. I have made it in France to rave reviews, I have made it in England to rave reviews, and I have even made it in Edmonton to rave reviews. It's not a chowder or a bisque, although it does have milk in it, so I'm left just calling it my "World Famous Soup". Because it does not have a thickening agent, it is a light version of a broth - and that's what I like about it.
There are many variations to this soup, and if you don't like shrimp, you can leave it out. I made it without shrimp for several years before thinking about adding it. Now I add it every time. My favourite time to eat this soup is after several days of pigging out over the Christmas holidays, but it shows up on the table at least once a month during the fall/winter, which is saying a lot because I hardly ever make the same thing twice...
This soup will serve approximately 6 as a meal.
Ingredients:
1 Tbsp
butter
1 Tbsp canola or olive
oil
1 small white
onion, chopped
2 stalks
celery, diced
4 medium
carrots, sliced into crescents
6
potatoes, cut into bite-sized pieces
6 cups
chicken stock
2 tsp
dried dill
2 tsp
garlic powder
1 lb
shrimp (raw, thawed, and peeled), each shrimp cut into three pieces
2 cups
milk (not skim)
salt, pepper
Directions:
1. Sauté the onion in the butter and oil with a bit of salt while you chop the celery and carrots.
2. Add the celery and carrots to the pot while you chop the potatoes.
3. Add the potatoes to the pot and sauté the lot for 3 - 4 minutes.
4. Add the chicken stock, dried dill, and garlic powder.
5. Simmer for about 20 minutes or until the potatoes and carrots are cooked through.
6. In the meantime, peel the shrimp and cut each one into three pieces.
7. When the vegetables are cooked, add the shrimp to the pot and cook until they are pink, about 1 - 2 minutes.
8. Add the milk and heat through, about 1 - 2 minutes. Do not boil.
9. Add salt and pepper to taste. You will probably have to add about 2 tsp of salt - it's a big pot of soup and the potatoes will counteract it. Enjoy!
Shopping Tips:
1. Although it is slightly more expensive, I buy the loose carrots and celery unless I have another recipe in mind that will use the leftovers. I find I save more money that way than buying the cheaper stuff and throwing it out.
2. I use red potatoes for this recipe, but white ones or yukon gold are fine as well. Even baby potatoes work. Don't use russet potatoes, though, because they are baking potatoes and are too floury.
3. I have tried this recipe with fresh garlic and fresh dill, but it doesn't taste as good. Usually, I am all about the fresh ingredients, but in soup, the rules are a bit different. If you want to garnish it with fresh dill as well as the dried, that would be a good idea.
Options:
1. If you don't have time to thaw the shrimp, put them in a colander and run COLD water over them for five to ten minutes.
2. You can add frozen corn to this, or even substitute the corn for the shrimp if you want.
3. If you want a vegetarian soup, you could use vegetable stock instead and omit the shrimp.
4. If you want to add flour to the butter to thicken the broth, you can, but I really enjoy the lightness of it as it is.
Leftovers:
1. This will keep in the fridge for about four days, but it never lasts that long in my house!
If you try it, let me know what you think. Don't forget the step at the beginning about sautéing the vegetables, though. It makes a difference to the taste.
