 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Here's a soup that goes nicely with a steak and salad, comments Stephanie Buttars of Phoenix, Arizona. Ingredients:
1 cup chicken broth |
1 jar (7 ounces) roasted sweet red peppers, drained |
1/2 teaspoon sugar |
1/2 teaspoon paprika |
1 cup coarsely chopped cooked shrimp (6 ounces) |
1/2 cup heavy whipping cream |
1/4 cup grated romano cheese, divided |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash hot pepper sauce |
Directions:
1. In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly.
2. Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese. Yield: 2 servings.
|
|