Recipes

[DiAnne]

Weather has turned cool and rainy in the Pacific Northwest which means time for soup! I made this last night. I try to stay away from heavy cream but this is worth it!

3 T olive oil
1-1/2 pounds large shrimp, cleaned, shells reserved
1 cup white wine
1 cup clam juice
1 cup water
1/4 stick butter
1 leak, trimmed, white and light green cleaned and sliced
1 cup cubed Yukon gold potatoes
1 fennel, sliced, save leaves for garnish
1 t celery seed
Salt and pepper
1 cup heavy cream
Juice from one lime

Heat oil in Dutch oven. Saute shrimp shells for 5 minutes. Add wine, clam juice and water. Simmer for 15 minutes.

Strain both through fine mesh. Toss solids.

Melt butter in Dutch oven. Add leek, potato, fennel and celery seeds. Cook over medium high heat for 10 minutes. Add shrimp, broth and cream. Cook until shrimp are done (about 2-3 minutes). Season with salt and pepper. Add lime juice and stir.

Scoop out shrimp and vegetables with a slotted spoon and divide among bowls. Ladle on creamy broth. Garnish with fennel leaves.

Serves 4