Last week I decided to cook for Josh Bellamy and Anthony Miller. They were ejected from the 49er's game after a late hit on Trubisky by Marcell Harris. While I'm not in favor of sideline fights, I have to say Da Bears Would Not Have Gone After Harris If He'd Hit Cutler. In honor of being an actual team - instead of an assortment of talented players - I tip my chef's hat to the spirit of the 2018 Bears.
I marvel at how many players are from the south - Bellamy is another Florida native and Miller is from Tennessee. Shrimp seemed the perfect choice and since the spirit of teamwork is so distinct, I chose a Cream of Shrimp soup that finishes by combining all the ingredients in a blender. It is delicious as are the 2018 Chicago Bears.
Cream of Shrimp Soup
Ingredients:
3 TB Unsalted Butter
2 Carrots finely chopped
1 Onion finely chopped
1 Celery stalk finely chopped
1 small Baking Potato peeled and finely chopped
2 # small Shrimp peeled and deveined, shells reserved
2 Cups Chicken Stock
2 Cups Half and Half
1/2 TB dried Thyme
1 Bay Leaf crumbled
Salt and White Pepper
Directions:
1. In large saucepan, melt butter. Add carrots, onion, celery, potato and shrimp shells.
2. Saute until the onion is translucent and the shells turn pink (2-3 minutes)
3. Add stock, half and half, thyme, bay leaf and all but a handful of the shelled shrimp
4. Bring to a boil, reduce heat, cover and simmer for about 20 minutes
5. In small batches, puree the soup in a food mill, food processor or blender. Be sure the batches are small enough to not splatter. If using a food processor or blender, force the puree through a strainer, pressing the solids with a wooden spoon. You only want the broth.
6. Return the soup to the pan and season to taste with salt and white pepper.
7. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked 2-3 minutes. Do not boil.
If you have Penzey's Florida Seasoned Pepper, this is delicious on the finished soup.
No comments:
Post a Comment