Shrimp and Artichoke Soup
24 oz. (two 12 oz. cans) quartered artichokes, drained
1 quart chicken stock
1 tbsp. Thyme leaves
¼ cup all purpose flour plus 1 tbsp.
¼ cup unsalted butter
1 quart heavy cream
1 lb. medium sized shrimp, peeled and deveined
2 cups chopped green onion, divided
1 tbsp. chopped fresh parsley
Salt and Creole seasoning to taste
Combine artichoke, chicken stock, 1 cup green onion, thyme, salt, and Creole seasoning in a soup pot. Bring to a boil and then reduce to a simmer for approximately 15 minutes.
In a cast iron skillet, combine butter and flour to make a blond roux. Add blond roux to the simmering pot and stir in heavy cream. Simmer for an additional 10 minutes. Add shrimp and remaining green onion and simmer for 5 more minutes. Garnish with parsley (if dehydrated parsley is used, add along with shrimp and cook for 5 minutes to rehydrate).
I know I complain but, I DO love my family and this is a good recipe : ) The hubby and I learned it from the New Orleans School of Cooking when we vacationed there last 4th of July.
|Our instructor...see soup in the reflection above him|