Cream Of Shrimp & Dill Soup Recipe


Main Ingredient


 Medium shrimp1⁄4 Pound
 Clam juice24 Ounce (Three 8 Ounce Bottles)
 Water2 Cup (32 tbs)
 Parsley sprigs4
 Finely chopped thyme/1/4 teaspoon dried leaf thyme3⁄4 Teaspoon
 Chopped sage/1/4 teaspoon dried leaf sage1⁄2 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Onion1 Medium, finely chopped
 Carrot1 Medium, finely chopped
 Stalk celery1 , finely chopped
 Leeks/4 large green onions, white portions only, chopped2 Small, chopped
 All purpose flour3 Tablespoon
 Whipping cream1⁄2 Cup (8 tbs)
 Finely chopped dill/3/4 teaspoon dill weed1 Tablespoon
 Lemon juice4 Teaspoon
 Salt To Taste
 White pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 803

% Daily Value*

Total Fat 91 g139.2%

Saturated Fat 56.4 g282.1%

Trans Fat 0 g

Cholesterol 459 mg

Sodium 3496 mg145.7%

Total Carbohydrates 154 g51.3%

Dietary Fiber 19.5 g78%

Sugars 41.5 g

Protein 49 g98%

Vitamin A 474.8% Vitamin C 208%

Calcium 76.5% Iron 111.5%

*Based on a 2000 Calorie diet


Shell and devein shrimp, reserving shells.
Dice shelled shrimp; refrigerate until ready to use.
In a large saucepan, combine shrimp shells, clam juice, water, parsley, thyme and sage.
Bring to a boil; reduce heat.
Cover and simmer 30 minutes.
Strain liquid through a fine colander or strainer lined with several layers of cheesecloth; set aside.
Wash saucepan.
Over low heat, melt butter or margarine in clean saucepan.
Add onion, carrot, celery and leeks or green onions.
Cover and cook 15 minutes or until tender.
Stir in flour; cook 3 to 4 minutes, stirring constantly.
Stir in reserved liquid and all but 1/4 cup diced shrimp.
Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
Pour into a blender or food processor fitted with a metal blade; process until smooth.
Return to saucepan.
Add cream, dill, lemon juice and reserved diced shrimp.
Gently simmer 5 minutes.
Season with salt and white pepper to taste.