Zucchini & Saffron Soup With Shrimp
September 18, 2014
Categories: Shrimp Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Zucchini, Spicy, more
"Adapted form Epicurious. We've been cooking this recipe for over a decade and we never get tired of it."
- Serving Size: 1 (714.1 g)
- Calories 316
- Total Fat - 19.2 g
- Saturated Fat - 9.7 g
- Cholesterol - 69.9 mg
- Sodium - 2052.5 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 5.7 g
- Sugars - 8.7 g
- Protein - 9.9 g
- Calcium - 93.5 mg
- Iron - 2.1 mg
- Vitamin C - 54.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini and simmer, uncovered, until zucchini is very tender, about 8 minutes.
Purée soup in batches in a blender until very smooth . Stir in cream, lemon juice, salt, and pepper and simmer a couple of minutes.
Heat oil in a large nonstick skillet over high heat until hot but not smoking, then saute shrimps , 20 to 30 seconds on each side, and season with salt and cayenne pepper.
Serve soup topped with 4 Shrimps on each bowl.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for zucchinis with bright, even-colored skin and no blemishes.
- When selecting shrimp, look for ones that are firm and smell fresh.
- Substitute the zucchini for butternut squash: Butternut squash is a great substitution for zucchini as it has a similar texture and flavor. The benefit of this substitution is that butternut squash is more nutrient-dense than zucchini, providing more vitamins and minerals.
- Substitute the shrimp for tofu: Tofu is a great substitution for shrimp as it has a similar texture and can be flavored with spices. The benefit of this substitution is that it is a plant-based source of protein, making it a great option for vegetarians or those looking for a healthier alternative.
Vegan Zucchini & Saffron Soup Swap the butter for vegan margarine or olive oil, the chicken broth for vegetable broth, and omit the shrimp. Instead of the heavy cream, use coconut cream or a vegan cream alternative.
Garlic Bread with Parsley: This classic side dish is the perfect accompaniment to the Zucchini & Saffron Soup with Shrimp. The garlic and parsley add a great flavor to the soup, while the bread provides a nice crunchy texture. Plus, it's easy to make and can be prepared in advance.
Roasted Asparagus with Parmesan: This simple yet flavorful side dish is the perfect accompaniment to the Zucchini & Saffron Soup with Shrimp. The asparagus is roasted to perfection and topped with Parmesan cheese, adding a delicious nutty flavor to the soup. The Parmesan also gives the asparagus a nice crunchy texture, making it a great complement to the creamy texture of the soup.
Q: How do I prepare the shrimp?
A: Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sauté shrimps, 20 to 30 seconds on each side, and season with salt and cayenne pepper.
Q: How long should I cook the shrimp?
A: Cook the shrimp until they are pink and opaque, about 2 to 3 minutes. Do not overcook, as the shrimp will become tough.
You'll Also Love
Saffron is one of the most expensive spices in the world, and has been used in cooking since ancient times. In the Middle Ages, it was a status symbol among the wealthy, and was even used to pay taxes!
The zucchini in this recipe is a popular summer squash, originally from Central and South America. It was introduced to Europe by Christopher Columbus in the 16th century, and is now widely used in many traditional dishes.