Free of: Gluten, Corn, Soy, Dairy
I wanted a change of pace from making chicken noodle soup for my one son. I found a recipe from Paula Deen that got great reviews and I decided that I would make it dairy free. All my kids loved the soup. So here is my adapted version of her Potato Soup with Shrimp.
1/2 cup extra virgin olive oil
1 small onion diced
2 carrots diced about the same size as the onions
2 tablespoons of sweet rice flour
8 medium russet potatoes, peeled and cubed
2 1/2 cup hemp milk
2 1/3 cup chicken broth*
1 tablespoon dried parsley
Salt and pepper to taste
In a 4 quart pot, saute the onions and carrots in the olive oil, until they are tender, about 5 minutes. Add flour and whisk. Cook for about 1 minute. Add the potatoes, milk and chicken broth. Cook over medium heat for 20-30 minutes, or until the potatoes are soft and tender. Add the parsley, and salt and pepper to taste.
- The original recipe called for shrimp to be boiled in salt water until they turn pink and then added to the soup. I loved the potato soup before adding the shrimp, but decided to add the shrimp for something different. I cheated though and added what shrimp I had on hand, which was 2 cups of salad shrimp. I added them after the soup was cooked because salad shrimp are already cooked, and I didn't want them to be tough.
- Paula also suggested garnishing with bacon bits. Sounds yummy.
- In the readers review of her recipe, many commented on being allergic to, or disliking shrimp. They suggested using ham instead, and adding corn. I thought that this really sounded good. I am going to make this soup next time with diced ham and peas (we are allergic to corn).
- * in Paula's recipe it called for chicken bouillon cubes. I can't use chicken broth if I want my whole family to eat something ( I have one child allergic to chicken), so I made this soup with homemade pork broth instead and it was excellent. I wrote up the recipe with the 2 1/3 cups of chicken broth (the liquid) mainly because it is a more readily available ingredient.
I made this soup with ham, and it was wonderful. If for some reason you want to thicken your soup, don't forget that you can take a cup or so of the potatoes with some of the broth and put it in a blender and then add it back to your soup.