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CREAMY ARTICHOKE & SHRIMP SOUP Degree of Difficulty: 1 Makes 1 gallon
3 tablespoons
butter 1 (10-ounce) package shredded carrots 1 (50-ounce) can cream of mushroom soup 7 cups milk 3 cups drained and coarsely chopped
Luna Rossa® Whole Artichoke Hearts 1 ½ teaspoons curry ¾ teaspoon black pepper 1 lb. cooked bay shrimp
Chopped parsley for garnish
In a stockpot, melt butter; sauté carrots for 2 to 3 minutes or until crisp-tender.
Reduce heat and
whisk in soup, milk, artichokes, curry, and pepper. Simmer, stirring occasionally, for 20 to 30 minutes or until heated through.
Add shrimp
and cook additional 1 to 2 minutes.
To serve, ladle soup into bowls and garnish with parsley, if desired.
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