Shrimp Chowder

Shrimp Chowder

8 oz. cleaned shrimp, chopped

1 slice bacon, diced

1 cooked potato, diced

½ cup sliced leek and celery

3 cups chicken stock

1 cup shrimp stock

¾ heavy cream

2 teaspoons minced chives

1 teaspoon herb de province

1 bay leaf

1 tablespoon butter

1 tablespoon potato starch

Season with salt, pepper and a pinch of cayenne

Saute the bacon until it is rendered, remove and set aside, retain the fat, add the butter and saute the leek and celery until soft and tender. Add the potato starch to the chicken stock plus the shrimp stock and bring to a simmer with the bay leaf and province and bacon added for 10 minutes. Season with salt, pepper and cayenne. When it is correct, add the shrimp, heavy cream and potatoes, bring back to a simmer for 4 minutes and remove from heat. Add the chives and serve with crackers or bread and cheese.

To make one cup of shrimp stock use the shells that you have peeled off your shrimp. Place them in a sauce pan add two cups water, ½ an onion, a couple of 1 inch chunks of celery (try to get some celery leaves included), 1 bay leaf. Bring to a simmer, smash the shells a couple of times. Do not add salt or pepper, you will season your soup later. Simmer for 45 minutes, strain through paper towels or a coffee filter back into a measuring cup. Reduce to get one cup.

Carrot and Ginger Soup for Tuesday, June 7, 2016

 

                          Carrot and Ginger Soup

 

Serving Size- 8    

 

  2  pounds  fresh carrots -- Chopped

  2  tablespoons  butter

  2  onions -- minced

  2  cloves  garlic -- minced

  1/4 cup  crystallized ginger

  1  tablespoon  fresh ginger -- minced

   1/2 teaspoon  baking soda

  1 teaspoon  sugar

  2 sprigs  thyme

  1 1/2 cups  carrot juice -- divided

  4  cups  water

  1 tablespoon  vinegar

   salt and pepper -- to taste

 

In a large sauce pan, melt the butter and saute the onions, both gingers and the sugar for about 6 minutes or until onions are soft but not colored. Add the carrots and 1/2 of the carrot juice, the water, the baking soda and the thyme. Bring to a boil reduce to a simmer and cook covered for 20 minutes.

Remove from the heat and allow to cool for 10 minutes. Add the remaining 3/4 cup carrot juice and the vinegar. Process 1/3 of the soup in a blender until smooth. When all is processed taste for salt and pepper. Serve with croutons, a dollop of sour cream swirled in and topped with a teaspoon green onion.

 

Per Serving (excluding unknown items): 122 Calories; 3g Fat (22.7% calories from fat); 2g Protein; 23g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 164mg Sodium.  Exchanges: 0 Grain (Starch); 3 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.