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