How to Prepare Delicious Creamy fennel soup with shrimp

Creamy fennel soup with shrimp. Increase the heat to medium-high; add the stock. In a bowl, mix the mashed garlic, cheese and mayo; spread on the toasts. Puree the soup with an immersion blender until smooth then stir in the heavy cream and the shrimp.

Served as an appetizer or a main dish, soup is a mealtime staple. And it can be enjoyed year-round, too—cozy up to a steaming cup of noodle soup in the winter or chill out with a cool bowl of gazpacho in the summer. A valued ingredient, shrimp come in many shapes and sizes and can be seasoned in a number of ways, making them a versatile catch for any cook. You can have Creamy fennel soup with shrimp using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Creamy fennel soup with shrimp

1. It's 2 tbsp of olive oil.
2. You need 2 medium of onion, diced.
3. Prepare 4 clove of garlic.
4. It's 2 large of fennel bulb, diced.
5. You need 8 cup of Chicken broth.
6. Prepare 4 medium of Yukon gold potato, diced.
7. You need 1 dash of Pepper.
8. It's 1 dash of Salt.
9. Prepare 1 lb of Shrimp.
10. It's 6 of Scallions, chopped.

Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don't like them, leave them out. Heat oil in a large skillet over medium heat. Return soup to pot, and reduce heat to medium-low.

Creamy fennel soup with shrimp instructions

1. Saute onions and garlic in oil..
2. Add all other ingredients except scallions and shrimp..
3. Bring to a boil..
4. Reduce heat, cover, and simmer for 20 minutes or until veggies are soft..
5. Let cool..
6. Puree..
7. Reheat..
8. Add shrimp and cook 5 minutes..
9. Sprinkle scallions on top..

Stir in ½ cup cream, and remove from heat. Drizzle servings with remaining ¼ cup cream, and season to taste with pepper. Garnish with fresh basil, if desired. Add the cream to the soup and purée the mixture with an immersion blender or in a traditional blender in small batches until smooth. Return the blended soup to the pot or Dutch oven it was cooked in.

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