Provengal Shrimp Soup With Summer Squash Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Large, thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 2 Can (10oz), diced | |
| 1 small bell pepper, seeded and cut into thin strips | ||
| Yellow squash | 1 Small | |
| Zucchini | 1 Small | |
| Water | 1 Cup (16 tbs) | |
| Medium shrimp | 3/4 pound, deveined | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Heat the oil in a Dutch oven or large saucepan over medium heat.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 6 minutes.
Add the tomatoes, bell pepper, yellow squash, zucchini, and water.
Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.
Remove 4 cups of the soup from the pot and let cool 5 minutes.
Working in two batches, puree the mixture and return it to the pan.
Bring the mixture back to a boil.
Add the shrimp and simmer, stirring frequently, until the shrimp are just opaque in the center, about 3 minutes.
Sprinkle with the parsley.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 6 minutes.
Add the tomatoes, bell pepper, yellow squash, zucchini, and water.
Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.
Remove 4 cups of the soup from the pot and let cool 5 minutes.
Working in two batches, puree the mixture and return it to the pan.
Bring the mixture back to a boil.
Add the shrimp and simmer, stirring frequently, until the shrimp are just opaque in the center, about 3 minutes.
Sprinkle with the parsley.
Chef
