Sunday, August 21, 2011

Cream of Zucchini Soup with Shrimp

So, most of my recent cooking has revolved around whatever vegetables we get in our weekly CSA box. The box has been an inspiration to try new recipes.  I've explored all types of squash, radishes, turnips, chard, and kale this summer.  I've found that soup is a wonderful way to use a mixture of the week's leftover vegetables.  Now that the weather is getting a little cooler, I believe veggie soup will be on our home menu more often!

This particular recipe from uses a can of cream of mushroom soup.  I don't think the recipe really needs it, but I had a can in the pantry to throw into the pot.  Delicious with some seared shrimp!

Cream of Zucchini Soup with Shrimp
adapted from
4 cups diced zucchini (about two medium squash)
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1 tbsp unsalted butter
  • 1 tsp vegetable oil
  • 8 medium shrimp, shelled
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup Greek yogurt

  1. In a large stock pot saute zucchini, carrots and onion in butter, until done, approximately 20 minutes.
  2. Heat oil in skillet over medium heat.  Sear shrimp, about one minute per side.  Remove from heat and set aside.
  3. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
  4. Cook soup until thickened and then puree with stick blender until smooth and creamy.
  5. Add cream of mushroom soup, chicken broth, wine and yogurt. Simmer until heated through and then serve with shrimp on top.
Yield: 4-6 servings
Total time:  45 minutes, half active

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