Shrimp and artichoke soup

1 Servings

Ingredients

Quantity Ingredient
24 ounces Quartered artichokes
1 pint Strong chicken stock
1 cup Chopped green onions
Salt and cayenne pepper to tast
1 teaspoon Thyme
¼ cup Flour plus 1 tbsp
1 quart Heavy cream
½ pounds Shrimp; peeled and deveined, (cooked is best) (up to 1)
¼ cup Melted butter
1 tablespoon Parsley; chopped
1 cup Green onions

Directions

GARNISH

Combine first five ingredients and bring to a boild. Reduce to simmer and cook for 12 minutes.

Combine butter and flour to make a light roux. Add to simmering pot. Stir in heavy cream and simmer for 10 minutes.

Add shrimp and simmer for 5 more minutes. Add garnish and serve.

Yields 6-8 servings

Posted to FOODWINE Digest by Robin Pharo <robinp@...> on Feb 4, 1998

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