Shrimp and Dill Soup
1 quart court bouillon
3 tablespoons unsalted butter
1/4 cup sifted sprouted barley flour
1/4 cup cream
1/4 cup milk
squeeze of lemon juice
glug of dry white wine
sea salt
To serve:
1 lb shrimp, cooked
1/4 cup cream
Dill
Place court bouillon in a small saucepan and heat to boiling, then turn heat down to low and place a lid on the saucepan.
In a soup or stock pot, melt the butter over medium heat, then whisk in the flour and cook, whisking, for a couple of minutes. Gradually whisk in the hot court bouillon and bring to a boil. Boil three minutes then turn heat down to a simmer.
Whisk in cream, milk, lemon juice and wine. Stir to combine. Simmer a couple more minutes. At this point, you can store any extra soup in a covered container in the fridge.
To serve, place 1/4 lb shrimp in the bottom of each bowl (four total). Pour the soup over the shrimp then drizzle each bowl with 1 tablespoon cream and snip some fresh dill over the top.
Serves 4
Adapted from "Shrimp Soup with Dill" recipe in Best of German Cooking by Edda Meyer-Berkhout.
As far as cream soups go, this one isn't too horrible calorie-wise because of the shrimp (only 80 calories in 1/4 lb!). While not from The Slenderella Cook Book, I felt this recipe represents the spirit of it pretty well. This recipe is a great way to use up the extra court bouillon from Filets de poisson cardinal and a great way to use up some leftover frozen shrimp from the holidays.
Submitted to:
Simple Lives Thursday
Foodie Friday
Fight Back Friday
Monday Mania
Sunday Night Soup Night
So that's what happened to the shrimp! I think we still have some in the freezer...
ReplyDeleteI'm terrible about shrimp. I used to not like it and then in my old age (ahem!) I decided I liked it well enough fried out of its wits. :)
ReplyDeleteNot exactly low fat diet food. Story of my life.
Sounds really good. Seems a bit similar to clam chowder.
ReplyDeleteYum. Just the title alone is making my mouth water this sounds like a great combination.
ReplyDeleteHi Lauren, I've just discovered your blog and you have some great recipes! This soup looks amazing :) I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here's a link with more information:
ReplyDeletehttp://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.
ReplyDelete