Cream of Broccoli Soup W/Shrimp
- 2 (16 ounce) bags frozen chopped broccoli
- 2 cups water
- 1 shallot (minced)
- 1 lb cooked shrimp (chopped into small pieces)
- 4 chicken bouillon cubes
- 2 cups heavy cream
- 2 cups skim milk
- 2 cups cheddar cheese
- 12 cup butter
- 12 cup flour
- 2 -3 potatoes (baked) (optional)
- salt & pepper
- Place broccoli on pan with water and 2 bouillon cubes.
- Cook for 5 minutes, cover and remove from heat.
- Saute in olive oil the shallots and shrimp until translucent and pink.
- Add 2 bouillon cubes.
- In another pan melt butter and add flour.
- Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
- Add cream and milk.
- Add cheese and cook until melted.
- Drain broccoli reserving the liquid.
- Add broccoli to soup base.
- Use reserved liquid to thin down if it is too thick.
- Add potatoes now if you desire.
- (I had left over baked potatoes so I skinned and chopped them and threw them in).
- Simmer on low for about 30 minutes and serve.
broccoli, water, shallot, shrimp, chicken bouillon cubes, heavy cream, milk, cheddar cheese, butter, flour, potatoes, salt
Taken from www.food.com/recipe/cream-of-broccoli-soup-w-shrimp-307651 (may not work)