Quick, elegant shrimp soup

RECIPE FINDER

August 09, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Anita Cheswick of Brooklyn was looking for a good recipe for shrimp soup. Beth Edelstein of Timonium sent directions for a wonderful soup from Twelve Months of Monastery Soups, by Brother Victor-Antoine d'Avila-Latourrette.

Edelstein says, "This easy, elegant soup is quite a wonderful addition to the soup lovers' recipe file." It is fairly quick to prepare. I served it warm with a dollop of sour cream and a hunk of sourdough bread. Edelstein suggests that if a cold soup is desired, this one can be served chilled as well.

RECIPE FINDER

Jessie Thomas of Ellicott City is looking for a "guaranteed" recipe for a flavorful and moist hamburger that is cooked indoors, not on a grill.

Rose Horn of Eufaula, Ala., is looking for a recipe for a dish her landlady served in the 1940s when Horn was living in Baltimore. She can't recall the name, but two of the ingredients were rice and oysters.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Shrimp Soup de Luxe

Serves 6

4 tablespoons olive oil

2 onions, minced

8 ounces shrimp, peeled and deveined, cut into 1-inch pieces

1 cup dry white wine

1 cup water

1/2 teaspoon dry mustard

3 cups milk (low-fat may be used)

salt and white pepper to taste

1 cup fresh chopped herbs: dill, chives, tarragon and parsley

6 teaspoons sour cream for garnish

Heat olive oil in a soup pot. Add the onions and shrimp. Cook and stir constantly for about 5 minutes until both the shrimp and the onions look soft and tender. Add the wine, water and mustard and bring soup to a boil.

Lower the heat to medium and continue cooking for another 15 minutes. Gradually add the milk and then salt and pepper to taste and continue to cook the soup slowly for another 15 minutes. Stir often.

Just before serving add the fresh herbs, mix well and ladle the soup into bowls. Garnish with a teaspoon of sour cream on top of each serving.

Per serving (not including garnish): 172 calories, 10 grams protein, 10 grams fat, 2 grams saturated fat, 10 grams carbohydrate, 1 gram fiber, 59 milligrams cholesterol, 114 milligrams sodium

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.