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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is modified from a Bon Appetit recipe from some years back. It is a wonderful first course, especially for those that like shrimp. The cayenne adds a nice kick to it as well! Ingredients:
2 tablespoons butter |
3/4 cup chopped onion |
2 -3 cloves garlic, chopped |
2 cups chicken broth |
3 tablespoons white rice (not instant) |
12 ounces cooked shrimp |
3 tablespoons tomato paste |
1/2 teaspoon cayenne pepper (or more if you like it spicier) |
1/2 teaspoon chopped fresh tarragon |
1 1/2 cups half-and-half or 1 1/2 cups heavy cream |
Directions:
1. Melt butter in pan.
2. Add onion and garlic and saute until tender, about 5 minutes.
3. Add broth and rice and bring to boil.
4. Reduce heat to low.
5. Cover and simmer until rice is tender, about 15 minutes.
6. Mix in most of shrimp (reserve 6 for garnish).
7. Cover and simmer until shrimp is heated through (1-2 minutes).
8. Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
9. Whisk in tomato paste, cayenne pepper and tarragon.
10. Gradually whisk in half/half.
11. Bring soup to simmer.
12. Garnish with reserved shrimp.
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