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Broccoli Soup With Sautéed Shrimp, Mushrooms, and Roasted Garlic

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the combination of broccoli, garlic shrimp, and mushrooms.

Order of preparation:



• Prepare the soup.

• Cook the mushrooms.

• Just before serving, cook the shrimp.



Make-ahead notes:

• Refrigerate the soup up to 3 days and reheat slowly; do not freeze.

• Refrigerate the mushrooms up to 1 day. Reheat in a little stock and butter over medium-low heat.

Makes8 servings

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturebuttery, creamy, garlicky, savory, sweet, umami

Type of Dishhot soup

Ingredients

  • 2 tablespoons butter
  • 2 medium onions, sliced thin
  • 1 pound broccoli, sliced thin
  • 10 cloves Oven-Roasted Garlic
  • 3½ cups Chicken Stock or low-salt canned chicken broth
  • 1 cup heavy cream or half and half
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pure olive oil
  • 12 ounces shiitakes, caps only
  • 12 large shrimp, deveined, butterflied, and tail left on

Instructions

In a large skillet, melt the butter over medium heat and sauté the onions until transparent, 5 to 8 minutes. Add half the broccoli and the roasted garlic and sauté until soft, 8 to 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes.

Add the remaining broccoli and the cream. Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes. Puree in a blender and strain through a coarse strainer. Season with salt and pepper and keep hot.

For the shrimp and mushrooms:

Preheat the oven to 200°F. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the mushroom caps and sauté until soft, about 6 minutes. Remove from the skillet. Add the shrimp to the skillet and sauté until medium-rare, 1 to 2 minutes each side. Keep warm in the oven.

To serve:

Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.

Variations:

Instead of sautéing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.

For chicken stock substitute half chicken, half lobster stock.

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