Monday, August 14, 2017

Lemon Dill Shrimp Soup

I don't usually serve warm soups in the summer, but once in a while a day will present itself cooler than usual and then I feel comfortable serving this one. The bright flavors of dill and lemon complement the shrimp well. This can be served as a first course or as part of a light lunch.

Lemon Dill Shrimp Soup
Hands-On Time: 10 minutes
Ready In: 20 Minutes
Serves: 4


6 cups chicken stock
1 cup uncooked farfalline (little bow ties)
1 medium lemon
2 Tablespoons freshly chopped dill
1 Tablespoon freshly chopped flat leaf parsley
12 medium shrimp - shelled and deveined
salt, pepper and seafood seasoning to taste


1. Heat stock to boiling in a medium stock pot.
2. Cut lemon into slices and add to stock with pasta. Cook until pasta is tender - about
7 minutes.
3. Add herbs and shrimp and turn heat to low. Cook for 3 to 5 minutes until shrimp is
4. Remove lemon slices and add salt, pepper and seafood seasoning to taste. Serve with 3
shrimp atop each bowl of soup.

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