The weather in Lyon is a little bit strange these days. Even though it’s already January and it’s supposed to be super cold right now, we still have warm and sunny days. Well, it’s not that bad, but I kinda want the chilly atmosphere of winter and do the “winter things” like making a huge pot of soup, or sitting next to the window, watching the snow falling and enjoying a big cup of tea with cookies and chocolate.
Anyway, that’s part of the reason why I made this amazing soup, Potato Soup with Shrimp. It’s one of the dishes that I wanna do long time ago but the weather is just not… right, who want to eat soup when it’s hot outside, right? And yeah, now I still can’t feel winter but on the other side, I can’t resist making it, so just do it !!! The soup is creamy, flavorful, the vegetables are beautifully soft, so are the shrimps (the only thing I can’t expect when I bought them is that they’re actually naturally very salty). Maybe it will be more wonderful if your shrimps aren’t salty like mine, so don’t be afraid to give this recipe a try, I hope you all enjoy it ^^
(recipe courtesy of celebrity chef Paula Deen’s website)
Ingredients (serves: 6)
grated sharp cheddar cheese, for garnish
sprig of dill, optional garnish
crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk: whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute.
Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese.
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/01/11/sup-tom-khoai-tay/