| Ingredients: |
6 tablespoons unsalted butter
6 tablespoons all purpose flour
1 cup milk
4 cups chicken broth
1/2 cup chopped yellow onion
1 garlic clove, chopped or minced
3-4 cups red potatoes, chopped into big chunks
1 cup carrots, chopped into big chunks
1 teaspoon kosher salt
1/2-1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 lb uncooked, shelled shrimp, cut into bite sized pieces
4-8 cups fresh spinach cut into strips (if you love spinach, use 6 to 8 cups.
If you want the shrimp, carrots, and potatoes to stand out more, use
4 or 5 cups spinach).
Fresh lemon zest curls |
| Directions: |
1. Melt butter in a large sauce pan on low heat. Whisk in flour until a smooth paste is formed.
2. Whisk in milk and cook 2 minutes. Set aside.
3. In a separate pot, bring broth, onions, garlic, carrots, potatoes, and spices to a boil. Reduce heat and simmer for 15 minutes.
4. Add the flour/milk paste to the broth/vegetable mixture and stir until smooth. If your soup is too thick, add a bit more broth or milk.
5. Add spinach and cook until wilted. Add shrimp and cook about 3 minutes until pink and cooked through.
6. Season to taste with salt and pepper.
7. Garnish with lemon zest curls. (If you don't have a lemon zesting tool, just cut small strips of lemon peel and sprinkle on top of soup.)
|