Tuesday, 29 September 2015

Soups on!

My bestie Ashley bought me an amazing cookbook for my birthday - nothing but soup. I was really excited to find a recipe to make and am so happy that I chose this one. With a few modifications, it turned out great. I'm sure the original recipe is delicious but I am not known for following recipes to a tee.
This is a perfect healthy dish for a cool night.

Creole Shrimp Soup with Quinoa

Inspired by Marian C. Hanna's recipe in The Soup Sisters and Broth Brothers Cookbook

Serves 6
Prep time: 5 minutes
Cook time: 1 hour 20 minutes

Your shopping list:

1/4 cup olive oil
1/4 cup quinoa flour
1 medium onion (yellow or white), finely chopped
1 cup diced celery
1 sweet pepper, diced (I used yellow)
1/2 cup green onions
4 cloves garlic, minced
zest and juice of half of a lemon
2 cups of water
28oz can of diced tomatoes, no salt added
4oz can of tomato sauce, no salt added
5.5oz can of tomato paste
2 tsp worchestershire sauce
1 tsp salt (to taste)
1 tsp ground pepper
1/2 tsp cayenne
2 bay leaves
1 lb raw shrimp, peeled and deveined
1 lb scallops (or add more shrimp)
a handful of chopped parsley for garnish
Optional - cooked quinoa or brown rice

What to do with it:

  1. In a large pot, heat oil over medium-high heat until it's shimmering. 
  2. Add flour and stir constantly until the roux is the colour of peanut butter.
  3. Add yellow onions, celery and pepper to the pot and cook, stirring often, until the onions have softened.
  4. Reduce heat to medium and add green onions and garlic. Cook, stirring often, until everything has softened (approx 15 minutes)
  5. Add lemon rind and juice to the pot along with water, tomato ingredients, worchestershire sauce, and seasonings. Bring to a boil.
  6. Reduce heat and simmer, covered, for 50 minutes (stir occasionally).
  7. Remove bay leaves and add shrimp and scallops
  8. Simmer, uncovered for about 10 minutes
  9. Serve with cooked quinoa and a sprinkle of parsley!

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