Shrimp and Sage Soup Recipe willisgunn

• 2 cans tomato soup
• 1 can potatoe soup
• 3 full length pieces of bacon
• Fistfull fresh sage
• 8-10 large fully cooked shrimp
• 1.5 tbsp cumin
• 1 tsp cayenne
• 3 cloves fresh garlic
• 2 tsp kosher salt
• 4-5 soup cans milk

1. Empty contents of soup cans and 2 cans worth of milk into pot.
2. Mix together.
3. Pan fry bacon of med-low heat til crispy.
4. Some fatty areas are great.
5. Rough chop sage, saving some for garnish.
6. Add sage, cumin, cayenne, salt, and crushed garlic cloves to soup mixture.
7. Let this cook into soup on med-high heat for about 8-10 minutes, or until bacon is done cooking.
8. Stir so as not to scorch bottom.
9. Dice shrimp and add to soup.
10. Also crumble bacon into soup mixture.
11. Let cook for another 5 minutes.
12. Using blender, puree soup mixture until smooth.
13. This may take 2-3 turns through the blender, and already pureed soup can be held in a large mixing bowl or additional pot.
14. Once done, return to pot on heat.
15. Bring to light boil over med-low heat and add additional milk.
16. Stir into soup.
17. You can add as little or as much as you like for prefered consistency.
18. I find 2-3 makes for a nice even finish.
19. Serve in bowl or large cup, garnish with sprig of fresh sage.

tomato soup, potatoe soup, bacon, fresh sage, shrimp, cumin, cayenne, garlic, kosher salt, milk

Taken from www.chowhound.com/recipes/shrimp-sage-soup-25991 (may not work)