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Vegetable Shrimp Soup


I absolutely love shrimp. I could eat shrimp every single day and never tire of it. So, the other night, I decided to experiment with a make-shift shrimp soup. I was pleasantly surprised with the result. This recipe will feed 4 individuals 1 cup apiece.

Ingredients:

30 deveined shrimp without tail
1/4 c. tomato sauce
2 tomatoes
2 green onions
1/4 of a large cucumber
1/4 c. red onion
1 avocado
1 leek
1 tbsp. fresh cilantro
1-2 tbsp. lime juice
2 tsp. lemon juice
1 tsp. pepper
1 tsp. salt
2 tsp. garlic

Instructions:

Thaw, rinse and drain shrimp. Place in frying pan to cook. Season with salt, pepper, and garlic. Add 1 tsp. lemon juice. Cook 2-3 minutes on each side.

Chop cucumber, tomato, leeks, and onions and place in a pot on low with a small amount of butter.

Add tomato sauce, lime, lemon, cilantro, 1 tbsp. garlic, salt and pepper.

Add cooked shrimp to soup. Let cook for 5 minutes. Add avocado and serve.

I also think this meal would work well cold or over rice. Don’t let the recipe limit your imagination, feel free to add to or take away from the ingredients, especially seasonings. I try to provide a general idea of how much seasoning I use but I normally season to taste, so taste your food as you go to make sure you like the finished product. Happy cooking!


Apple Spice Soup


My friend Kelly is getting married in a few months and asked me to sew her table runners for the reception. She brought over a sampling of fabric to work with on Tuesday and since I don’t need much of an excuse to make a big pot of soup, I went ahead and experimented with a new combination of veggies for the evening.

This soup was a bit spicy for me but Jack loved it so I recommend deciding what level of spice you can handle before you cut up your jalapeno. If you like just a little kick at the end I would only use 1/4 of a large jalapeno.

Ingredients:

2 apples
1 large sweet potato
1/2 onion
1/2 large jalapeno
1/4 c. white wine
1 32oz. box chicken broth
1 tbsp butter
1 tsp. garlic
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp/ pepper

Directions:

Chop the apples, sweet potato, onion, and jalapeno into thinly sliced chunks. Add ingredients to large soup pan along with 1 tbsp. of butter. Add spices. Mix well. Add 1/4 c. white wine of your choice, mine was a chardonnay. Stir until ingredients are coated. Add half the broth, cover, and bring to a boil. Stir, add the rest of the broth and let simmer for at least 30 minutes.

You only have to let it simmer until the veggies are soft but the flavors are better if you let it simmer longer, plus cooking it longer makes your house smell fabulous!

Finally, pour ingredients into a mixer and puree. Presto your soup is complete! If you want a creamier soup, simply add a small amount of cream to the mix after you puree.

I also made this herb quick bread from allrecipes.com to go with the soup. It was quick (which is what I needed) but had an interesting texture. I added rosemary, garlic, and thyme in mine and it paired well with the soup.

Good luck and happy cooking!