Shrimp and Leek Bread Soup

Shrimp and Leek Bread Soup

  • Servings: 4 servings
  • Print

soup on wood

3 tablespoons unsalted butter

2 garlic gloves, rough chopped

1 1/2 cups sliced leeks

2 teaspoons kosher salt

4 cups stale bread, crust removed and cut into 1 inch squares

1/2 teaspoon paprika

1/2 cup white wine

1 15 ounce can fish stock

4 cups chicken stock

1/4 teaspoon red pepper flakes

1 pound raw, peeled and deveined shrimp

1/4 teaspoon oregano

zest of 1 lemon

fresh thyme, for topping

  1. In a large pan, melt the butter over medium heat. Add the leeks, garlic and 1 1/2 teaspoon salt and cook for 4-5 minutes, or until the leeks are softened.
  2. Add the bread and paprika. Stir well to coat. Cook until the bread is lightly toasted, stirring occasionally to prevent the garlic from burning.
  3. Add the wine, stocks and red pepper. Bring to a boil and then reduce the heat to a simmer. Let the soup simmer for about 10-15 minutes.
  4. Meanwhile, in a small bowl, combine the shrimp, oregano and 1/2 teaspoon salt. Stir well to combine.
  5. Add the shrimp and the lemon zest to the soup and let it cook through, about 4 minutes.
  6. Serve warm with fresh thyme leaves.
For more soup inspiration click here.

3 thoughts on “Shrimp and Leek Bread Soup

  1. Pingback: A Pleasant Little Inspiration | Soups | a pleasant little kitchen

  2. Pingback: A Pleasant Little Announcement | The Dallas Morning News | a pleasant little kitchen

  3. Pingback: A Pleasant Little Memory | Soup Sunday | a pleasant little kitchen

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