Cream Of Shrimp Soup

Name: Cream Of Shrimp Soup
Yield: 2 quarts
Ingredients: 2 pounds uncooked medium shrimp, peeled, deveined, and halved; ½ cup butter or margarine; ¼ teaspoon garlic powder; ¼ cup plus 2 tablespoons all-purpose flour; 3 cups whipping cream; 3 cups chicken broth; 1 bay leaf; 1 ½ teaspoons salt; ½ teaspoon white pepper; 2 tablespoons chopped chives

1 Rating
1 Review

Recipe by Oxmoor House January 1985

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Yield:

2 quarts

Directions

Step 1
Sauté shrimp in butter and garlic powder in a large Dutch oven 5 minutes; remove shrimp with a slotted spoon, and set aside. Reserve pan drippings.

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Step 2
Add flour to pan drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream, broth, and bay leaf; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chives. Remove and discard bay leaf.
Step 3
Ladle soup into individual serving bowls; serve warm.

Source

Oxmoor House Homestyle Recipes

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MyRecipes Member

02/27/2021

My whole family really enjoyed the results. There is one error in the recipe. After sauteing the shrimp we are instructed to remove the shrimp and set it aside. But we are not ever told when to add it back to the pot. I add it at the same time as the spices at the end and cooked it for a couple of minutes to reheat the shrimp before serving.

I did add one additional ingredient, a 1/2 tsp of Old Bay.

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Cream Of Shrimp Soup

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Ingredients

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Cream Of Shrimp Soup

Gallery

Recipe Summary test

Ingredients

Directions

Source

Reviews (1)

All Reviews for Cream Of Shrimp Soup