Creamy Shrimp Soup
Ingredients:
30 g butter
75 g finely chopped onion
2 large garlic cloves, finely chopped
15 g flour
480 ml chicken stock
120 ml whole milk
1 tsp Italian seasoning
¼–½ tsp salt, to taste
¼ tsp ground black pepper
300 g shrimp, peeled, deveined, patted dry
2 handfuls baby spinach (≈ 50 g)
25 g grated Parmesan
Instructions:
1. Sauté the Aromatics. Melt butter in a medium pot over medium heat. Add chopped onion and garlic, and cook for about 3 minutes until softened and fragrant.
2. Make a Roux. Add the flour and stir constantly for 1 to 2 minutes. This thickens the soup and gives it that creamy base.
3. Add Liquids and Spices. Slowly whisk in the chicken stock and milk. Add seasoning, salt, pepper. Stir well.
4. Simmer Until Slightly Thickened. Let the soup come to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally. It should thicken just a bit.
5. Add Shrimp, Spinach, and Cheese. Stir in the shrimp, spinach, and Parmesan. Cook for another 3 to 4 minutes, or until shrimp are pink and spinach is wilted.
6. Taste and Serve. Garnish soup with spinach and Parmesan. Serve hot with your favorite bread or salad.
