Wednesday, September 15, 2010

Recipe for "My family doesn't care that I'm beat so demands dinner anyway" Soup

Also known as Artichoke Shrimp Soup.  It was fast.  They were complaining and so here it is:

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
We really enjoyed the class so if you go to New Orleans, I recommend checking into it.  They gave us the recipes that were prepared that day and this happened to be one of them.  They also served us with Abita beer which got me hooked.


Marguerite said...

This soup looks divine and it seems fairly easy, too! I just bought 10 lbs. of shrimp, today, so it will definitely be on my list to make, over the weekend. I've heard about the New Orleans School of Cooking, but I've never been. Will have to check it out next time I'm in N'awlins. Thanks for stopping by and for your nice comments, cher!

Erin @ EKat's Kitchen said...

Cannot wait to try this - I am so easily drawn to seafood recipes, and this one makes use of two favorites -- artichokes AND shrimp. Thanks for posting this!