Thursday, January 12, 2012

Shrimp and Potato Soup


2 cups of water
1/4 large chopped onion
1 cup chopped organic carrot
1 can evaporated milk (organic preferred)
1/2 pound fresh peeled shrimp
1 tbsp chicken base organic
3 large red skin golden potatoes organic
1/2 teaspoon of white pepper
1 teaspoon of sea salt
1 teaspoon butter organic
1 teaspoon olive oil organic

directions:  saute onion and carrots with  olive oil until onions are translucent.  puree onion and carrots with 1/2 cup of water and chicken base.  In a large pot put remainder of water and puree mix.  If your child does not like the peel on the potato, peel and dice.  Put potatoes in soup base and bring to a boil, reduce to simmer for 10 minutes.  Saute shrimp in a skillet with butter and half of the salt and pepper.  
When shrimp are pink add to soup base.  Add the remainder of the salt and pepper and evaporated milk. Let simmer for another couple of minutes and serve.

  • Pink Gluten
  • Yellow Nuts
  • Blue  Soy
  • Red Eggs
  • Orange Fish

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