This soup is hearty and concentrated with the sumptuous flavors of the sea. Rich in cancer fighting minerals and lycopene, it offers a step towards good health in every sip. Pair with Ham and Garden Fresh Deli Sandwich
Serves 6 Prep Time 40 minutes Cooking Time 1 hour 15 minutes
For the shrimp stock
2 tablespoons olive oil, divided
500 grams medium shrimp, peeled, deveined, shells reserved
5 cups fish stock or clam juice
1 bay leaf
2 1/2 tablespoons butter, divided
1 onion, chopped
2 teaspoons minced garlic
1 carrot, peeled and chopped
3 tablespoons tomato paste
1 (14.5-ounce) can diced peeled tomatoes
3 tablespoons all-purpose flour
3/4 cup whipping cream
salt and pepper, to taste
chopped green onions for garnish (optional)
1 Make the shrimp stock: In a medium saucepan, heat 1 tablespoon oil. Add shrimp shells and sauté until color changes to pink. Add stock and bay leaf; bring to a boil. Reduce heat and simmer for 30 minutes. Strain stock and set aside.
2 Heat 1 tablespoon of butter and sauté shrimp just until they turn pink. Transfer to a plate and set aside.
3 Using the same pot, heat remaining oil. Saute onions and garlic until fragrant. Add carrots and sauté until tender. Add tomato paste and cook for a minute. Add tomatoes and stock; bring to a boil. Reduce heat to a simmer; cook for 15 minutes.
4 Set aside 12 pieces of cooked shrimp. Add the remaining shrimps to the soup. Purée soup in a food processor in batches. Strain through a coarse sieve set over a large bowl.
5 Using the same saucepan, melt the remaining 1 1/2 tablespoons butter. Add flour and cook for 2 minutes. Add the puréed soup and simmer until slightly thick. Add cream and season to taste with salt and pepper.
6 To serve, ladle soup into 6 bowls. Top each with 2 pieces shrimp and garnish with chopped green onions.
Photography by At Maculangan | Art Direction by Jonathan Roxas | Food Styling by Rachelle Santos | Prop Styling by Elaine P. Lim
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