Shrimp Spinach Creamy Soup (Print Version)
# Ingredients:
01 -
1/8 teaspoon of crushed red pepper.
02 -
1/4 to 1/2 teaspoon of salt, to taste.
03 -
2 cups of low-sodium chicken broth.
04 -
1/4 cup of freshly grated parmesan cheese.
05 -
2 large garlic cloves, chopped finely.
06 -
1 teaspoon of seasoning mix, Italian style.
07 -
3/4 pound of shrimp, deveined and peeled.
08 -
A couple of handfuls of baby spinach.
09 -
1/2 cup of chopped onion, very fine.
10 -
2 spoonfuls of butter.
11 -
2 tablespoons of plain all-purpose flour.
12 -
1/2 cup of half-and-half (or a similar cream).
13 -
A small dash of black pepper, about 1/4 teaspoon.
# Instructions:
01 -
Toss in spinach, parmesan, and shrimp. Let them heat up for 3–4 minutes until green leaves wilt and shrimp turn pink.
02 -
Slowly mix in cream and chicken broth. Sprinkle in spices and let it bubble lightly for a few minutes until it thickens just a bit.
03 -
Stir in the flour and cook no more than a couple of minutes until you get a paste-like blend.
04 -
Warm up butter in a pan, toss in garlic and onions, and give them about 3 minutes to soften over gentle-medium heat.
# Notes:
01 -
Tweak the salt depending on how salty your broth already is.
02 -
Whole milk works if you don't have half-and-half.