Recipe Finder: Cream of Tomato-Dill Soup with Shrimp

Fresh dill gives soup a balanced flavor

April 28, 2010|By Julie Rothman, Special to The Baltimore Sun

Linda Ratarsky from Knoxville, Tenn., was looking for the recipe for the tomato dill soup with shrimp that she so enjoyed at Puleo's Grill in Knoxville. Unfortunately, I had no luck getting the specific recipe she wanted, however an Internet search turned up a soup that sounded pretty close to what Ratarsky described.

This recipe comes from and was adapted from a recipe from Art Smith's "Kitchen Life" cookbook. I made the simple substitution of fresh dill for the marjoram that was in the original recipe since that was the flavor combination that Ratarsky said she liked so much in the restaurant soup. The finished soup had nicely balanced flavor and a rich creamy consistency. It was as pretty to look at as it was tasty.

Request: Jackie Cassel from Baltimore is seeking a recipe she has misplaced for a very simple corn pudding that appeared in a Dundalk community magazine about 10 years ago.

If you are looking for a recipe or you can answer a request for a hard-to-find recipe write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore, MD 21278 or email Names must accompany recipes. Letter may be edited for clarity.

Cream of Tomato-Dill Soup with Shrimp

Makes: 4-6 servings

3/4 pound medium (25 to 31 count) unshelled shrimp

2 cups reduced sodium chicken broth

5 tablespoons unsalted butter, divided use

1 medium rib celery, finely chopped

1/2 cup shallots, chopped

1 clove garlic, minced

1/3 cup all-purpose flour

1 can (28 ounces) diced tomatoes in juice

2 cups half and half

2 teaspoons fresh dill, chopped

Salt and freshly ground pepper to taste

Peel and devein the shrimp, reserving the shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water if needed.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add celery and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add shallots and garlic and cook, stirring often, until the shallots soften, about 2 minutes.

Add flour and stir well. Add tomatoes with their juices. Stir in reserved broth, half and half and dill and stir well. Bring to a boil, stirring often. Reduce heat to medium low. Simmer, uncovered, until the soup is lightly thickened, about 30 minutes. Season with salt and pepper.

Just before serving, melt the remaining tablespoon of butter in a large skillet over medium high heat. Add the shrimp and cook, stirring often, just until they turn opaque. Season with salt and pepper. Stir the shrimp into the hot soup and serve.

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