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Shrimp and Leek Bread Soup

Servings: 4


  • 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


  • 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.
  • Add the bread and paprika to the pan. Stir well to coat. Cook until the bread is lightly toasted, stirring occasionally to prevent the garlic from burning.
  • 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.
  • Meanwhile, in a small bowl, combine the shrimp, oregano and 1/2 teaspoon salt. Stir well to combine. Add the shrimp and the lemon zest to the soup and let it cook through, about 4 minutes. Serve warm with fresh thyme leaves.


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