Shrek Soup Recipes

SHREK SOUP

Steps:

• Melt butter in a large soup pot.
• Saute onions and jalapeno in butter.
• Add your broth and turn down to med. heat to a simmer.
• Add carrots, celery, and applesauce.
• Simmer for 30 minutes, stirring occasionally, until carrots are tender.
• In a medium bowl; mix together yogurt, ginger, chickpeas, tomatoes, lime juice, Lawry's, and vinegar. Stir well.
• After the 30 minutes are up, add your yogurt mix and spinach to the soup. Stir very well and bring back up to a boil.
• Cook for 10 more minutes, remove from heat and serve.

SHRIMP SOUP WITH SHERRY

Steps:

• In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

LEEK AND POTATO SOUP WITH SHRIMP AND CORN

Steps:

• Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
• Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
• Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
• Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
• Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
• Cook on High for 4 hours; add corn and cook for 1 more hour.
• Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
• Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
• Mix cornstarch and 1 tablespoon water in a bowl until combined.
• Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
• Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.