Shrimp, leeks, and pureed potatoes make a savory soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid the leeks of dirt and sand. Lift out of the water, and drain.
- In a small stockpot, heat the olive oil and butter over medium-low heat. To the stockpot, add the garlic, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and saute until the leeks are translucent, about 10 minutes. Add the chicken stock and potatoes, raise the heat to high, and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are fork tender, 12 to 15 minutes. Remove from the heat, transfer soup to a food processor, and puree.
- Meanwhile, place the shrimp on a clean work surface and, using a sharp knife, slice each in half lengthwise down the middle of the back, leaving tail on. Remove and discard veins; set shrimp aside.
- Transfer the soup back to the stockpot and place over medium heat. Add the skim milk and beans, and bring to a simmer. Raise heat to medium high, add the shrimp, and cook until shrimp are just opaque, about 2 minutes.
- Divide the soup among six bowls. Garnish each of the bowls with the diced red peppers and snipped chives, and serve immediately.
Nutrition Facts : Calories 187 g, Cholesterol 61 g, Fat 3 g, Fiber 6 g, Protein 17 g, Sodium 567 g
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