Rick, Deborah, and Julianna's Place

6 SERVINGS

1 pound fresh fennel (about 1 large bulb), tall talks and leaves discarded and bulb cut into 2- inch pieces
1 medium-sized onion, finely chopped
1 medium-sized yellow boiling potato, such as Yellow Finn or Yukon Gold, peeled and diced
4 cups defatted chicken or vegetable broth
Salt and freshly ground black pepper
1/2 pound raw small shrimp, peeled and deveined
3 scallions, green part only, thinly sliced

INSTRUCTIONS

Combine the fennel, onion, potato, and broth in a heavy 4-quart saucepan over medium-high heat. Bring the broth to a boil, cover the saucepan, reduce the heat to medium-low, and simmer until the fennel and potato are tender when pierced with a sharp knife, about 20 minutes.

Use a slotted spoon to transfer the vegetables from the soup to a food processor or blender and process until smooth. Return the pureed vegetables to the broth and stir well to combine. Season with salt and pepper to taste. Cover and reheat before serving.

Meanwhile, bring a small saucepan of water to a boil over high heat. Add the shrimp and when the water comes back to a boil, cook for 1 minute. Drain. Place some of the shrimp (approximately 6) in a pile in the center of individual serving bowls. Ladle the soup around the shrimp, garnish each serving with some of the scallion greens, and serve.

Source: Saved by Soup, Judith Barrett, p 54.

Back to Recipe Page    Back to Home Page