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Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: Serves 8
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| This soup combines both French and Mexican elements. As in French onion soup, the onions are gently sautéed in butter until very tender, but here the shrimp and chipotle chiles are the main flavorings, and chicken and shrimp stock are used instead of beef stock. This recipe is from the Fournier family. |
RECIPE INGREDIENTS
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DIRECTIONS
Boil the water in a medium saucepan with the 1/4 onion, garlic, bay leaf, thyme, and salt. Add the shrimp and cook for 3 minutes. Drain, reserving the stock, and peel the shrimp.
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Melt the butter in a large saucepan over low heat and sauté the sliced onions for about 25 minutes until tender, stirring occasionally. Add the flour and stir, to prevent burning, for 2 to 3 minutes. Pour the reserved shrimp stock and the chicken stock into the pan.
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Add the shrimp and chiles simmer for 3 minutes. Serve.
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If you prefer a less spicy flavor, add the chiles just before serving.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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