Smooth Shrimp or Tuna Fish Soup
From: Lise, Iberville, Quebec, Canada
Comments: If desired, use cooked tuna fish dices instead if shrimps.
Servings: 4
IngredientsPreparation
  • 3 tablespoons [45 g] butter
  • 2 tablespoons [30 mL] chopped celery
  • 1/4 cup [60 mL] cleaned chopped fresh mushrooms
  • 2 tablespoons [30 mL] chopped onion
  • 2 tablespoons [30 mL] chopped peeled carrot
  • 1 bay leaf
  • 1/4 teaspoon [1 mL] marjoram
  • 1 tablespoon [15 mL] freshly squeezed lemon juice
  • Salt and pepper, to taste
  • 1 1/2 cups [375 mL] chicken broth
  • 1 cup [250 mL] fresh or frozen thawed shelled deveined small shrimps
  • 1 1/2 cups [375 mL] milk
  • Melt butter into a casserole.
  • Mix in chopped celery, mushrooms, onion and carrot, bay leaf, marjoram and lemon juice.
  • Salt, pepper and cook over low heat stirring for 5 minutes.
  • Pour in chicken broth, bring to a boil and leave to simmer for 20 minutes.
  • Remove bay leaf then puree mixture into a blender.
  • Pour puree back into casserole before mixing in shrimps.
  • Poursuivre la cuisson pendant encore 5 minutes.
  • Stir in milk, reheat without boiling, and serve.