Wednesday, February 9, 2011

A Winter's Take on Orange Soup

Last Halloween, we experimented with a kitchen-sink style soup that was orange, healthy and delicious. When something works out this well, it bears repeating. I dare we say we've even improved on it. Our winter version includes roasted shrimp and garlic toast. See what you think!

Orange Soup With Shrimp

2 small apples

2 medium fennel bulbs

1/2 pound carrots, diced

1 medium onion

1 sweet potato

1 garlic clove

3 tablespoons extra-virgin olive oil

1 lb. shrimp (fresh, or uncooked frozen)

4 cups reduced-sodium chicken broth

1/2 cup buttermilk

1/2 t. fennel powder

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. celery seed

salt and pepper to taste

fresh feta cheese

chop vegetables in 1/2 inch dice, toss with olive oil, and roast at 450 degrees for about 30 minutes

coat defrosted shrimp in fennel powder, onion powder, garlic powder, celery seed

roast shrimp at 450 degrees for 6-8 minutes (until it's pink)
Meanwhile, in a large sauce pan, add roast vegetables to chicken broth and bring to a boil. Reduce heat, and using an immersion blender, blend until smooth.

Add buttermilk and stir to combine

Add roasted shrimp (we diced ours first, for easier eating)

sprinkle with fresh feta

serve with toasted garlic toast

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