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Savory Sweet Potato and Shrimp Soup

Savory Sweet Potato and Shrimp Soup

Savory Sweet Potato and Shrimp Soup
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  • 2-3 slices bacon
  • 1 medium onion, rough chop
  • 2 large carrots, chopped
  • 2 stalks celery, rough chop
  • 1 shallot, finely chopped
  • 2 t. minced garlic
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 ½ lbs. sweet potatoes, peeled and diced
  • 1-2 lbs. small shrimp or crawfish, optional
  • ½ t. dried basil
  • ½ t. dried oregano
  • ½ t. dried thyme
  • ½ c. flour
  • 2 qts. Chicken stock
  • 1 c. heavy cream
  • Salt, black pepper and Tabasco to taste
  • Crème fraiche or sour cream for garnish, optional
  1. Saute bacon in large soup pot over medium heat until crisp. Remove and set aside.
  2. To the drippings, add onion, carrots, celery, shallot, garlic, apples, sweet potatoes. Saute 5 minutes, stirring occasionally.
  3. Add basil, oregano, thyme and shrimp or crawfish (if you don’t want any just omit it). Saute until shrimp turn pink.
  4. Add flour and stir until well-mixed and moistened.
  5. Add stock and stir until soup comes to a boil. Reduce heat to low and simmer until ingredients are soft, about 15-20 minutes.
  6. With hand held immersion blender or placing in food processor, puree soup.
  7. Stir in cream and season to taste. Keep over low heat and do not boil.
  8. Serve and garnish with crème fraiche or sour cream.
*****You can crumble the bacon and sprinkle on top if you like.


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This Post Has 2 Comments

  1. Alice,
    cannot wait to try this soup.
    Question-if you add the shrimp do you put it in the blender as well when puree-ing?

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