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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is not smooth. Pretty simple. Ingredients:
3 tablespoons butter |
1 onion, finely chopped |
2 stalks celery, finely chopped |
1 garlic clove, minced |
1/8 teaspoon dry mustard |
1/8 teaspoon cayenne pepper |
2 teaspoons paprika |
3 tablespoons flour |
4 cups fish stock or 4 cups chicken stock |
1 sprig thyme |
1 bay leaf |
8 ounces cooked shrimp |
salt and pepper |
chives |
Directions:
1. Melt the butter and add the onion, celery, and garlic. Cook gently to soften.
2. Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally.
3. Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
4. Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.
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