Shrimp and Leek Bread Soup

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Images
Shrimp and Leek Bread Soup
Serves
Makes 4 servings
Ingredients
  • 3 tbsp unsalted butter
  • 2 garlic gloves, rough chopped
  • 1½ cups sliced leeks
  • 2½ tsp kosher salt
  • 4 cups stale bread, crust removed and cut into 1 inch squares
  • ½ tsp paprika
  • 1½ cups white wine
  • 2 cups fish stock
  • 4 cups chicken stock
  • ¼ tsp red pepper flakes
  • 1¼ pound raw, peeled and deveined shrimp
  • ¼ tsp oregano
  • Zest of 1 lemon
  • Fresh thyme, for topping
  • Fresh lemon juice


Procedure
Day old bread is toasted in a leek and garlic infused olive oil then simmered with white wine and fish stock. Shrimp and lemon zest add a filling and flavorful final touch.

In a large pan, melt the butter over medium heat. Add the leeks, garlic and 1½ teaspoon salt and cook for 4 to 5 minutes, or until the leeks are softened.

Add the bread and paprika. Stir well to coat. Cook until the bread is lightly toasted, stirring occasionally to prevent the garlic from burning.

Add the wine, stocks and red pepper. Bring to a boil and then reduce the heat to a simmer. Let the soup simmer for about 10 to 15 minutes.

Meanwhile, in a small bowl, combine the shrimp, oregano and 1 teaspoon salt. Stir well to combine.

Add the shrimp and the lemon zest to the soup and let it cook through, about 4 minutes. Salt to taste.

Serve warm with fresh thyme leaves and a squeeze of lemon juice.

Shrimp and Leek Bread Soup

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Serves
Makes 4 servings
Ingredients
  • 3 tbsp unsalted butter
  • 2 garlic gloves, rough chopped
  • 1½ cups sliced leeks
  • 2½ tsp kosher salt
  • 4 cups stale bread, crust removed and cut into 1 inch squares
  • ½ tsp paprika
  • 1½ cups white wine
  • 2 cups fish stock
  • 4 cups chicken stock
  • ¼ tsp red pepper flakes
  • 1¼ pound raw, peeled and deveined shrimp
  • ¼ tsp oregano
  • Zest of 1 lemon
  • Fresh thyme, for topping
  • Fresh lemon juice


Procedure
Day old bread is toasted in a leek and garlic infused olive oil then simmered with white wine and fish stock. Shrimp and lemon zest add a filling and flavorful final touch.

In a large pan, melt the butter over medium heat. Add the leeks, garlic and 1½ teaspoon salt and cook for 4 to 5 minutes, or until the leeks are softened.

Add the bread and paprika. Stir well to coat. Cook until the bread is lightly toasted, stirring occasionally to prevent the garlic from burning.

Add the wine, stocks and red pepper. Bring to a boil and then reduce the heat to a simmer. Let the soup simmer for about 10 to 15 minutes.

Meanwhile, in a small bowl, combine the shrimp, oregano and 1 teaspoon salt. Stir well to combine.

Add the shrimp and the lemon zest to the soup and let it cook through, about 4 minutes. Salt to taste.

Serve warm with fresh thyme leaves and a squeeze of lemon juice.