Ginger Shrimp Soup

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“My neice and I were experimenting with Holiday leftovers. It was a cold, raw day and we wanted something warm and satisfying, but carb friendly. We came up with this soup, and it is really wonderful. Everyone who tries it loves it!We hope you do, too.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
  2. Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
  3. Cook until rice is al dente.
  4. Add the shrimp and spinach.
  5. Simmer until the spinach is wilted and the shrimp is heated through.
  6. Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.

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