Cream of Fennel Soup with Shrimp
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | oz | Cooked shrimp , peeled, deveined, 21/25 |
| 3.00 | oz | Butter , or olive oil |
| 32.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 1.00 | lb | Fennel bulb , sliced thin, reserving fronds |
| 2.00 | oz | Onion, yellow , thinly sliced |
| 4.00 | oz | Leeks , white part only, thinly sliced |
| 8.00 | floz | Vermouth , dry |
| 20.00 | thread | Saffron , pinch |
| 1.00 | mg | Nutmeg, ground , pinch |
| 1.00 | mg | Cayenne pepper , pinch |
| 8.00 | floz | Cream 35%, whipping cream |
| 2.00 | pc | Tomatoes, plum , peeled, seeded, julienned |
Preparation
1. Discard green stems from fennel and slice thin. Heat butter, add fennel, onions and leeks, cook on low heat until soft.
2. Add chicken broth, vermouth and seasonings, simmer 30 minutes.
3. Puree in blender, add more stock to thin out if necessary, add hot cream and strain through a fine strainer.
4. Garnish with shrimp and fennel fronds.
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