As much as I love soup, I am so ready for soup season to be over and for grill season to begin. Yes I make soup at least once a week, but I am ready to grill 7 days a week. Soup this year has seen many variations, rarely the same soup twice…unless it is really good like my homemade chicken noodle soup. But soup does give you a sense of comfort that little else can give. Give me a cup of steaming hot soup on a cold winter night and I am happy. But I am ready to call uncle on this so-called winter! As good as soup is, I am ready to put my stock pot away for a few more months!
Paula DeenÂ is a little like me…she shows love through her food. She cooks for her loved ones and the fact that they don’t all weighÂ 300 pounds is amazing! She does love her deep-friedÂ foods, butter and heavy cream….well so do I! This cookbook isÂ grouped by parties themes. Looking for a week at the lake with the kids….she has you covered! LookingÂ for an ice cream social…..she has you covered!Â I picked out my recipe in the New Year’s Day Soup Party section….I should have picked one for the week at the lake and been filled with positive thoughts of sitting by the lake!
The Ruling: Everyone loved it! I loved the fact that it had shrimp in it, and I could stir it in. My oldest and myself are the only ones that like shrimp. But I am glad that I took the time to make the shrimp….yummy! My husband thought it was odd because he thought that shrimp and potatoes do not go together. Oh well, I do! The recipe calls for you to make the soup ahead of time for a party. I made it and everyone ate it within an hour…in case you were wondering. The soup did get nice and thick, which everyone loved.
Potato Soup with Shrimp, page 23
- 1/4 cup (1/2 stick) butter
- 1 small onion, diced
- 2 medium carrots, diced about the same size as the onion
- 2 tablespoons all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 4 cups milk, whole reduced fat or low fat
- 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
- 1 cup half-and-half
- 1 teaspoons salt
- 1/4 teaspoon pepper
- 1 pound medium shrimp
- crumbled bacon bits, for garnish
- grated sharp Cheddar cheese, for garnish
- In a 4 quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. WHisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolvedÂ bouillon cubes. Cooke over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, then refrigerate until party time.
- In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightlyÂ undercooked. When they are cool, peel them, chop roughly into big chunks, and place them in a plastic bag. Refrigerate until party time.
- Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it too quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Encourage your guests to sprinkle the soup with bacon bits and grated Cheddar cheese. They won’t be sorry they did!
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa SchmalenbergerÂ operates her business as I Did it with MS. Simplicity.Â She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .Â Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org.Â For daily organizing tips find the MS. Simplicity fan pageÂ here.
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