Yields: 10 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins
- In a large soup pan add butter, vegetable oil and let dissolve on a medium flame. Add onions and sauté until truculent but note browned, add leek and carrot. Sauté for an additional 3-5 min or until soft. Add flour and stir well until no lumps are visible. Let cook for one minute. Slowly add vegetable broth, constantly stirring and making sure the liquid thickens evenly. Bring to a boil.
- Add potatoes and red pepper. Cover and cook for 5 min. Add shrimp and continue cooking. Add heavy cream, paprika, thyme and garlic; bring to a boil. Turn off the heat. The soup is now ready. Let it cool before adjusting seasonings. It might need a pinch of salt or/and a tsp. of sugar.
This soup will keep in the fridge for a couple of days. It can be frozen without heavy cream. Just stop cooking before adding cream, cool and freeze. This is a very tasty and satisfying soup.
Here are the spices I use (paid links):