Shrimp & Vegetable Soup

By ldelmas

Ingredients

• 1 carrot, thinly sliced
• 1/3 cup shelled fresh peas or frozen peas, thawed
• 1 cup chopped cauliflower flowerets
• 1 small red potato, cut into 1/2-inch cubes
• 1/4 lb green beans, cut into 1-inch pieces
• 2 cups clam juice
• 2 oz fresh spinach, coarse stems discarded and chopped fine
• 1/2 cup half & half
• 1/4 lb small shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp crushed red pepper flakes
• 1 Tbsp finely chopped fresh dill
• 1 tsp dry sherry
• Fresh dill sprigs for garnish

Preparation

Step 1

Preparation: Serves 2
In a large saucepan combine the carrot, peas, cauliflower, potato and green beans with the clam juice and boil the mixture for 7 minutes, or until the vegetables are tender.

Add the spinach and cook the mixture, stirring, for 1 minute. Add the half & half and shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, pepper, red pepper flakes, dill and sherry.

Divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.