Shrimp Spinach Cream Soup (Print Version)
# Ingredients:
01 -
2 big spoons of butter.
02 -
Half a cup of finely diced onion.
03 -
2 large garlic cloves, chopped small.
04 -
2 spoons of regular flour.
05 -
2 cups of low-sodium chicken broth.
06 -
Half a cup of half-and-half cream.
07 -
A teaspoon of Italian herbs.
08 -
A pinch or two (1/4-1/2 teaspoon) of salt.
09 -
1/4 teaspoon ground black pepper.
10 -
A tiny shake (1/8 teaspoon) of red pepper flakes.
11 -
3/4 pound of shrimp, cleaned and peeled.
12 -
A couple handfuls of baby spinach.
13 -
A quarter cup of parmesan cheese, shredded.
# Instructions:
01 -
Melt the butter, then soften the onion and garlic on medium heat for around 3 minutes.
02 -
Add the flour and stir while cooking for about 1-2 minutes so it becomes a roux (thick paste).
03 -
Slowly mix in the broth and half-and-half. Toss in the spices and simmer gently for 3-4 minutes until it thickens a little.
04 -
Drop in the shrimp, spinach, and parmesan. Watch it cook for 3-4 minutes until the shrimp turns pink and the spinach softens.
# Notes:
01 -
Taste and add more salt if your broth doesn't have much.
02 -
Swap half-and-half with regular milk if you'd like.