Light Potato, Broccoli, and Shrimp Soup
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 medium potatoes, diced and peeled
- 1 tablespoon fresh thyme, stems removed
- 3 cups broccoli, stems removed, cut into florets
- 1 medium shallot, finely minced
- 2 1⁄4 cups fat free chicken broth
- 1⁄2 cup fat free sour cream
- 1 1⁄4 cups fat-free half-and-half
- 4 ounces fat free cream cheese
- 1⁄4 cup parsley, fresh chopped
- 3⁄4 lb shrimp, uncooked, about 20-30 count
- salt
- pepper
- cooking spray
directions
- Bring a medium sized pot to medium-high heat and coat with non-stick cooking spray. Add minced shallot and cook for 1 minute. Add potato and broccoli cooking for about 2-3 minutes to caramelize.
- Add chicken broth and thyme to the pot. Season with some salt and pepper. Bring to a boil. Cover pot, reduce heat to medium and cook for about 15 minutes or until potatoes and broccoli are tender. Remove from heat and use a hand-held immersion blender to puree soup base.
- Place the pot back on medium low heat and add cream cheese, sour cream, and half & half. Stir regularly until ingredients are well incorporated and soup is creamy.
- Add shrimp and cook for another 3-4 minutes, or until shrimp are cooked through. Be very careful not to over cook -- they are done when they turn pink. If you over cook, they will be rubbery.
- Check for seasoning, add salt and pepper to your taste if needed.
- Remove from heat and serve with some fresh parsley as garnish.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>