Tomato florentine soup with shrimp

8 servings

Ingredients

Quantity Ingredient
1½ ounce Butter
2 teaspoons Garlic, chopped
1 teaspoon Thyme
1 teaspoon Basil
1 teaspoon Dill
2 teaspoons Chicken base
½ teaspoon Sugar
1 teaspoon Pepper, fresh ground
1 each Onion, small, diced
8 ounces Tomatoes, crushed
8 ounces Tomatoes, diced
2 tablespoons Tomato paste
8 ounces V-8 juice
4 tablespoons White wine
5 ounces Fresh spinach, chopped
12 ounces Heavy cream
1 each Roux (whisk 3 oz butter and
3 oz flour in saute pan
Until thickened)
1 cup Water (optional)
1½ pounds Bay shrimp, boiled

Directions

Saute together butter, garlic, thyme, basil, dill, chicken base, sugar, pepper and onion until onion becomes translucent. Add crushed and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and cream; bring to a simmer. Whisk in roux and simmer for 20 more minutes. Add water, if desired, and shrimp. Serve immediately.

From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin, KookNet participant from Big Cabin, Oklahoma.

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