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Zucchini & Saffron Soup With Shrimp

Here's how you make Zucchini & Saffron Soup With Shrimp
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds zucchini, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons unsalted butter
  • 1 pound potatoes
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon saffron threads
  • 5 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 cup heavy cream
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 pound shrimp (12 large)
  • 1 tablespoon oil (vegetable oil)
  • 1/2 teaspoon cayenne pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Purée soup in batches in a blender until very smooth . Stir in cream, lemon juice, salt, and pepper and simmer a couple of minutes.

  • Step 3: 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.

  • Step 4: Serve soup topped with 4 Shrimps on each bowl.

We hope you enjoy this recipe!

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