Happy Holidays everyone! I hope you found yourselves warm and surrounded by loved ones this holiday season! It's cold outside, which means it's soup weather. So here's what feels and looks like a summery soup, but is warm enough you can enjoy it in the winter.
Ingredients: 2 tbsp olive oil, 4 tbsp minced garlic, 1 lb raw peeled and deveined shrimp, 1 bag frozen corn kernels, 2 zucchini chopped, 3 cans chicken broth, 1 tbsp chopped fresh thyme, bacon for garnish
Start by adding the olive oil, garlic, and shrimp to a hot soup pot to cook through.
Once the shrimp are nice and pink, transfer to a bowl for later, leaving as much of the oil in the pan as you can.
Next add the zucchini to the pot and cook for about 5 to 10 minutes until softened and slightly golden.
Next add the chicken broth and thyme and let it all stew for about 15 minutes. Add the corn and return the shrimp/garlic to the soup. You only need to cook about 5 minutes more, but you can stew the mixture as long as you want before adding the shrimp back because the shrimp may overcook if left in a simmering pot for a long time.
Finally, I served with a garnish of crumpled bacon, because really everything tastes better with bacon. You can put this over rice for more substance, or melt some cheese on top too.
No comments:
Post a Comment