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White Vegetable Soup with Garlic Shrimp and Aged Balsamic
Recipe by: (Serves 6-8)
Ingredients:
3 Tbsp butter
1 medium onion, peeled and sliced
1 leek, white part only, cleaned and sliced
3 garlic cloves, whole
1 large russet potato, peeled and chopped
1 small cauliflower head, leaves removed, roughly chopped
1 large turnip, peeled and chopped
1 large celery root, peeled and chopped
1 fennel bulb, green shoots removed, sliced
1 parsnip, peeled and chopped
2 cups DK Vegetable Stock
1 Tbsp salt
4 cups skim milk
½ lb small to medium shrimp, peeled and de-veined (bay shrimp are fine)
¼ cup extra virgin olive oil
1 Tbsp Pimenton (Spanish Paprika)
4 garlic cloves, finely minced
½ tsp salt
2 Tbsp chopped chives
¼ cup 12 year old balsamic
Method:
In a 4-quart stockpot, melt the butter, and sweat the onion and the leek over medium heat. Do not allow to brown. Add the rest of the vegetables, water, and salt, and bring to a boil. Reduce to a simmer, and cook for 45 minutes, or until the vegetables are soft. Add the skim milk, bring to a boil, and cool slightly. Purée in a blender. Strain through a wide-mesh strainer. Keep warm until ready to serve.
Meanwhile, marinate the shrimp in the extra virgin olive oil mixed with the Pimenton and minced garlic. When ready to serve, toss the shrimp with salt, and cook for two to three minutes in a non-stick pan, stirring in the chives at the last minute.
Serve the soup in warm bowls, garnished with the shrimp, and drizzle the balsamic over the top.
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Dale´s Kitchen | 11 Artley Road | Savannah GA 31408 | T: 912-330-7300 | F: 912-330-7301 |
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