Shrimp and Artichoke Soup

Shrimp and Artichoke Soup

Ingredients:

2 - 14 oz. cans quartered artichokes (cut into ½ inch pieces)

1 qt. strong chicken stock (combine juice from artichoke and thawed shrimp then add chicken broth to make 1 qt)

2 c. chopped green onions (white and green part)

Chef Paul’s Seafood Magic to taste (did not use a spoon, but it was probably around 2 T.)

1 T. dried thyme leaves

¼ c. melted butter

¼ c. plus 1 T. flour

2 c. heavy cream

2 c. 2% milk

1 lb. frozen uncooked med-size shrimp (thawed) - peeled, deveined

2 T. chopped parsley

Directions:

Combine artichokes, strong chicken stock, green onions, Chef Paul’s Seafood Magic, and thyme. Bring to a boil. Reduce to a simmer for 12 minutes.

In small sauce pan, combine butter and flour for a light roux (cook together until no flour taste, about 8 min.). Add to simmering pot.

Slowly stir in cream and milk and simmer 10 minutes.

Stir in shrimp and parsley. Let simmer 5 more minutes. Remove from heat. Do not overcook or shrimp will turn rubbery.

Makes 6 -8 Servings.