Shrimp & Cumin Soup
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 teaspoons cumin seeds
- 11/2 cups (12 ounces) fresh shrimp, shelled, deviened & coarsely
- chopped
- 21/2 cups chicken broth
- 3/4 cup heavy cream
- small pinch saffron threads
- salt and freshly ground pepper
- ,
- Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it to boil.
- Reserving a few shrimps to decorate, puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Stir in the cream, saffron and reserved shrimps and cook for about 3 minutes.
- Season with salt and pepper, cook a minute longer, and serve hot.
- Bon Appetit
- Vikas Khanna
vegetable oil, onion, cumin seeds, fresh shrimp, chicken broth, heavy cream, saffron threads, salt
Taken from www.epicurious.com/recipes/member/views/shrimp-cumin-soup-1201975 (may not work)