Ginger Shrimp Soup

Name: Ginger Shrimp Soup
Ingredients: 1 garlic clove, minced; 2 tablespoons fresh ginger, minced; 1 stalk celery, diced; 1 small onion, diced; 2 tablespoons olive oil; 8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok); 1 teaspoon dried thyme or 1 teaspoon fresh thyme; salt and pepper; 1/2 cup brown rice or 1/2 cup wild rice; 12 shrimp, cooked, peeled; 1/2 cup heavy cream or 1/2 cup half-and-half; 2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed

12 ingredients

6 steps

Ingredients

1 garlic clove, minced
2 tablespoons fresh ginger, minced
1 stalk celery, diced
1 small onion, diced
2 tablespoons olive oil
8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
1 teaspoon dried thyme or 1 teaspoon fresh thyme
salt and pepper
1/2 cup brown rice or 1/2 cup wild rice
12 shrimp, cooked, peeled
1/2 cup heavy cream or 1/2 cup half-and-half
2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed

Directions

1

In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
2

Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
3

Cook until rice is al dente.
4

Add the shrimp and spinach.
5

Simmer until the spinach is wilted and the shrimp is heated through.
6

Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.