Name: Shrimp and Red Potato Soup
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Cuisine: Italian-inspired
Ingredients: 1 Tbsp olive oil; 1 cups (237 ml) chopped onion; 1 bulb fennel (trimmed and chopped); 6 cloves minced garlic; 1 bunch turnip greens (washed well, tough stems removed and leaves (chiffonade) finely chopped); 1 can (794 g) San Marzano tomatoes, rinsed, drained and diced; 8 quartered red potatoes; 0.5 cups (118 ml) dry white wine; 2 containers (1792 g) low sodium vegetable or chicken broth; 1 lbs (454 g) extra-large fresh shrimp (peeled, deveined and tails removed); 1 Tbsp chopped fresh rosemary; 1 tsp kosher salt; 0.5 tsp ground black pepper; 0.25 tsp cayenne pepper; Flat leaf parsley or cilantro (chopped (optional garnish))

Description

Hearty shrimp soup brimming with red potatoes and turnip greens. A delicious, nutritious bowl of comfort.

Ingredients

Units Scale

1 Tbsp olive oil
1 cups (237 ml) chopped onion
1 bulb fennel (trimmed and chopped)
6 cloves minced garlic
1 bunch turnip greens (washed well, tough stems removed and leaves (chiffonade) finely chopped)
1 can (794 g) San Marzano tomatoes, rinsed, drained and diced
8 quartered red potatoes
0.5 cups (118 ml) dry white wine
2 containers (1792 g) low sodium vegetable or chicken broth
1 lbs (454 g) extra-large fresh shrimp (peeled, deveined and tails removed)
1 Tbsp chopped fresh rosemary
1 tsp kosher salt
0.5 tsp ground black pepper
0.25 tsp cayenne pepper
Flat leaf parsley or cilantro (chopped (optional garnish))

Instructions

Heat oil in a large Dutch oven over medium heat.
Add onion, fennel, and garlic; cook for 5 minutes, stirring occasionally.
Add turnip greens and tomatoes; cook until turnip greens are tender, stirring frequently, about 15 minutes.
Add wine; cook for 2 minutes, stirring occasionally.
Gradually stir in broth and red potatoes.
Bring to a boil over medium-high heat; reduce heat and simmer for 25 minutes.
Add shrimp, rosemary, salt, and pepper; cook for 5 to 7 minutes, or until shrimp are firm and pink.
Garnish with parsley or cilantro, if desired.
Serve with warm cornbread or your favorite crackers.

Notes

For a richer flavor, sauté the shrimp briefly in butter before adding to the soup during the last few minutes of cooking.
If you don’t have white wine, you can substitute an equal amount of chicken broth or water.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 42 minutes
Category: Soup
Method: Simmering
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 350
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Carbohydrates: 40
Fiber: 5
Protein: 25
Cholesterol: 150