Tomato Florentine Soup With Shrimp Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 1/2 oz: butter,
2 teaspoon: garlic, chopped,
1 teaspoon: thyme,
1 teaspoon: basil,
1 teaspoon: dill,
2 teaspoon: chicken base,
1/2 teaspoon: sugar,
1 teaspoon: pepper, fresh ground,
1 each: onion, small, diced,
8 oz: tomatoes, crushed,
8 oz: tomatoes, diced,
2 tablespoon: tomato paste,
8 oz: v-8 juice,
4 tablespoon: white wine,
5 oz: fresh spinach, chopped,
12 oz: heavy cream,
1 each: roux (whisk 3 oz butter and,
1: 3 oz flour in saute pan,
1: until thickened),
1 cup: water (optional),
1 1/2 lb: bay shrimp, boiled,
Directions:
Saute together butter, garlic, thyme, basil, dill, chicken base,
sugar, pepper and onion until onion becomes translucent. Add crushed
and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and
cream; bring to a simmer. Whisk in roux and simmer for 20 more
minutes. Add water, if desired, and shrimp. Serve immediately.
From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin,
KookNet participant from Big Cabin, Oklahoma.
Yield: 8 servings
Source from luhu.jp
sugar, pepper and onion until onion becomes translucent. Add crushed
and diced tomatoes, tomato paste, V-8 juice, white wine, spinach and
cream; bring to a simmer. Whisk in roux and simmer for 20 more
minutes. Add water, if desired, and shrimp. Serve immediately.
From the Atlantic Sea Grill in Tulsa, Oklahoma; typed by Loren Martin,
KookNet participant from Big Cabin, Oklahoma.
Yield: 8 servings
Source from luhu.jp
Tags
Fish