A good spring soup

2 years ago

Even with longer days and hints of spring, it's still chilly here. I'm tired of heavy winter soup, but made this recipe from NYT today, and it was very good. If anyone has favorite spring recipes for when the weather is still cool (but not too heavy), please share.

Notes:

-Don't need 4T of butter to cook the shrimp. 2T were enough. Do not overcook the shrimp.

-I made a quick stock from the shrimp shells for the stock. I did top off with a bit of chicken stock at the end. If I made this for company, I would stick with chicken or vegetable stock. I like the shrimp stock flavor, but it may not appeal to some.

-I had a batch of cooked Rancho Gordo Royal Corona beans that I subbed for the beans.

-I added chopped kale with the leeks.

-I didn't have parsley on hand, but will get some to have with the leftovers. It would complement the lemon squeeze toward the end, which is key.

-Disagree with the ingredients list--toasted bread is NOT optional. It's a must.

Lemony Shrimp and Bean Stew

INGREDIENTS

Yield:4 servings

1teaspoon fresh lemon zest and 2 tablespoons juice
1teaspoon sweet or smoked paprika
2garlic cloves, grated
Kosher salt and black pepper
1pound peeled, deveined large shrimp (tails removed)
4tablespoons unsalted butter (½ stick)
2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
1(15-ounce) can cannellini beans or other white beans, rinsed
2cups chicken stock or vegetable stock
2tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

PREPARATION

Step 1Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
Step 2In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
Step 3Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

Featured Answer

teeda

2 years ago

Judy, both your soups sound delicious. I especially drawn to the Red Pepper Bisque and will give it a try. I could live on soup.

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Comments (12)

Judi
2 years ago
last modified: 2 years ago
Even here in the deep south I make some soups year round like Pasta e Fagioli and Roasted Red Bell Pepper Bisque. I recently made a mashed potato soup with leftover mashed potatoes. It was surprisingly very good.

Mashed Potato Soup

4 cups mashed potatoes

butter

onion, small chop

celery, small chop

1 TB. flour

2 cups chicken broth (made with Better Than Bouillon Roasted Chicken bouillon)

frozen corn

shredded cheddar

Saute onion and celery in melted butter. Add flour and stir for a couple minutes. Add broth, then mashed potatoes and frozen corn. Simmer to heat through. Add cheese to melt just before serving.

--------------------------------------------------------------------------------------------------------------------

Roasted Red Bell Pepper Bisque

2 jars roasted red bell peppers or 4 red bell peppers, roasted, seeded, and peeled

2 tablespoons butter

1/3 cup chopped shallots

2 garlic cloves, minced

1 red serrano pepper, minced (optional)

3 cups chicken broth

1/4 cup half and half or heavy cream

salt and pepper, to taste

lemon wedges

Saute shallots, garlic, and serrano in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth, cover and simmer for 20 minutes. Puree with immersion blender until smooth. Add half and half or cream. Season with salt and pepper.

Serve with lemon wedges. Don’t forget them! The juice adds a wonderful flavor profile to the finished soup.
Feathers11 thanked Judi
teeda
2 years ago
Feathers, I have the lemony shrimp soup recipe in my NYT recipe box. Glad you shared that it was a success--I'm excited to try it!
Feathers11 thanked teeda
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carolb_w_fl_coastal_9/10
2 years ago
Hey thanks for sharing this, Feathers!

Saw it in the NYT newsletter, and it looked so yummy, but I don't have an actual subscription, so I couldn't access it.

Saved...🙂
Feathers11 thanked carolb_w_fl_coastal_9/10
DLM2000-GW
2 years ago
Just made the Byerly's Wild Rice Soup 2 nights ago after a 70 degree day. I like soup year round.

https://lundsandbyerlys.com/wild-rice-soup/
Feathers11 thanked DLM2000-GW
bpath
2 years ago
From my DMIL. It’s delicious.
Feathers11 thanked bpath
Jilly
2 years ago
last modified: 2 years ago
Feathers, Judi, DLM, bpath … thanks for sharing. They all sound great.

I love soup in all seasons.
Feathers11 thanked Jilly
Trapped
2 years ago
I eat a lot of soups, not because I love them that much, but because I'm allergic to wheat and if I make a pot, then I have lunch figured out for a few days .

That Red pepper bisque sounds l really good.

I've made a version of that soup bpath and I was surprised at how good it was. I think someone here mentioned it, Vache qui rit soup. You can use laughing cow cheese wedges in it too.
Feathers11 thanked Trapped
bpath
2 years ago
last modified: 2 years ago
That’s the vâche qui rit part.

There are a few versions of this, all delicious, we have probably altered this recipe a bit over the years, even.
Feathers11 thanked bpath
Feathers11
Original Author
2 years ago
I'll have to try that, Bpath. I love cumin! I'll also try the wild rice soup and red pepper bisque--all sound good for this transition time of year.

Thanks for sharing, everyone.
teeda
2 years ago
Made the lemony shrimp and bean stew last night and it was fabulous!! I followed Feathers suggestion to add kale and was glad I did. I read a lot of reader comments as well and let the shrimp marinate longer and added it later. I used a combo of Imagine seafood stock and lower sodium chicken broth. Next time I will use no salt broth. Served it with a little grated parmesan and sour dough. Yum! Thank you for sharing this Feathers!
Feathers11 thanked teeda
Feathers11
Original Author
2 years ago
I'm glad you liked it, Teeda! I just finished the last of the leftovers yesterday. Next time, I'll add some parmesan--good tip.