Recipe

Shrimp Leek Soup Recipe

	Chihuahua / All my dishes 1 year, 10 months ago I found this recipe in my local paper when I lived in California. It reminds me of home. From, Annie's Kitchen. Prep:25m Cook:45m Servings:6	Chihuahua
	elegant lovely satisfying

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donman

Ingredients

2 pounds medium-sized Shrimp (6 per person), peeled, deveined and cleaned (If Shrimp are frozen, defrost)

4 stalks Leeks

2 quarts Water

Salt to taste

1 tsp. Curry Powder (or to taste)

2 to 3 quarts Chicken Stock

1/2 C Half and Half (or Milk)

4 Tbl. Butter

6 Tbl. Flour

1 Tbl. Lemon Juice (fresh)

Directions

Cut leeks into 1-inch pieces, discarding the tough, outside leaves and the ends of the stalk.

In a large bowl of cold water, soak the leeks for at least 10 minutes until dirt has settled at the bottom. Remove leeks carefully, pour into a colander and rinse again.

Bring the 2 quarts of water to a boil, add a little salt and leeks. Boil for 10 minutes. Drain and set aside.

In a 5-quart pot, heat the butter and add flour, stirring continuously to make a roux.

Add curry powder.

Add chicken stock and whisk vigorously until incorporated. Simmer for 30 minutes.

Add the cream slowly and keep stirring. (Once the cream is added, it can burn easily if burner is too high. Watch carefully.)

Turn heat down and simmer for 10 minutes. (Can be made ahead up to this point.)

When ready to serve, add shrimp and leeks. Heat through, about 6 minutes. Add lemon juice. Test shrimp.

Serve with French or Italian bread.

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