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Cucumber Shrimp Soup with Dill Cream

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, D
    MineralsNatrium, Calcium, Magnesium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons unsalted butter

    2. 1/2 cup chopped onions

    3. 1 tablespoon minced garlic

    4. 2 tablespoons chopped fresh dill

    5. 1 1/2 teaspoons salt

    6. 1 teaspoon white pepper

    7. 1 pound (about 2 cups) coarsely chopped peeled medium shrimp

    8. 3 cups peeled, seeded, and thinly sliced cucumbers (about 2 large)

    9. 4 cups Basic Chicken Stock

    10. 2 cups heavy cream

    11. 1/4 cup peeled, seeded, and chopped Italian plum tomatoes (1 or 2 tomatoes)

    12. 1/2 cup Dill Cream

    13. 16 sprigs fresh dill

    Instructions Jump to Ingredients ↑

    1. Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt, and pepper and sautÈ, stirring, for about 2 minutes. Add the shrimp and sautÈ for 2 minutes. Stir in the cucumbers and sautÈ for 1 minute.

    2. Stir in the stock, cream, and tomatoes and bring to a boil. Reduce the heat and simmer for 25 minutes. Remove from the heat.

    3. While the soup is simmering, prepare the Dill Cream.

    4. PurÈe half the soup mixture in a food processor or blender and return it to the unprocessed half to give the soup a variety of textures. Reheat over low heat.

    5. To serve, allow about 1 cup of soup per portion. Add a dollop of the Dill Cream to each and garnish with 2 sprigs of dill.

    6. Yield : about 8 cups, 8 first-course servings

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