Yes, I’m still pushing soup though the weather is warming up fast. And since this is a relatively light soup (thinking Tame Hunter’s Stew), it went over well with my guys. In fact, one of Junior Too’s favorite soups is Panera Bread’s lobster bisque that, unfortunately, disappeared from their menu years ago. After one bite of my Shrimp Bisque, he proclaimed it every bit as good as Panera’s legendary Lobster Bisque. Glowing 🙂

Shrimp Bisque

2 tbsp olive oil

2 tbsp butter

1 red onion, diced

1 leek, green leaves removed and tossed, white bulb diced

3 celery stalks, diced

1 cup grated carrots

1 tsp dry thyme

3 tbsp ketchup

1/2 tsp cayenne

1/2 cup white cooking wine

3 tbsp all-purpose flour

2 cups chicken broth

3 cups half-and-half

1 lb pre-cooked shrimp, peeled, deveined, and tailless, divided

1 tbsp parsley, chopped

1) To large soup pot, add olive oil and butter and heat over medium-high heat; add onion, leek, celery, carrots, and thyme and cook 10 minutes, stirring often

2) Reduce heat to medium; stir in ketchup, cayenne, and cooking wine; sprinkle flour over top and stir to combine; cook 5 minutes, stirring often

3) Reduce heat to low; stir in chicken broth and half-and-half; stirring occasionally, cook 30-40 minutes until soup thickens and reduces

4) 5 minutes prior to serving, chop half the shrimp, leaving the other half whole

5) Stir chopped shrimp into soup; using an immersion blender, blend soup in pot to a smooth consistency (if you don’t have an immersion blender, you can use a countertop blender, but be careful–it’s hot!); remove soup from heat and divide soup between 4 large bowls; place shrimp in center of each bowl of soup, sprinkle with parsley, and serve immediately

Servings: 4


This is another case where my guys and I don’t agree on a recipe but my “thumbs up” counts just a bit more. My guys did like this soup, they just don’t consider it a keeper. Why? Cumin. It didn’t work for them in this particular recipe. But it worked for me 🙂

Sweet Potato-Coconut Soup with Shrimp

1 tbsp olive oil

1 cup diced onions

2 stalks celery, chopped

1-40 oz can cut sweet potatoes (yams) in syrup, drained and mashed

3 cups chicken broth

1-13.5 oz can coconut milk

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp cumin

1/4 tsp nutmeg

1/4 tsp ground black pepper

1 tbsp minced fresh cilantro

1 tbsp fresh-squeezed lemon juice

12 oz frozen cooked and deveined medium-sized shrimp, tails removed and thawed

2 cups chopped spinach

Optional toppings: minced cilantro and sour cream

1) Heat olive oil in large soup pot over medium-high heat; add onions and celery and cook 5 minutes, stirring often

2) Reduce heat to medium and stir in mashed sweet potatoes, followed by chicken broth, coconut milk, salt, ginger, cumin, nutmeg, black pepper, cilantro, and lemon juice; cook 10 minutes, stirring occasionally

3) Stir in shrimp and spinach and cook 2 minutes; remove from heat and serve immediately with or without optional toppings

Servings: 4-6 dinner-sized portions


Good soup! Granted, it’s on the spicy side and shouldn’t be served without plenty of ice water, but my guys said it was worth every grab of the glass. Of course, you can reduce the amount of Szechuan sauce–or eliminate it altogether for a more gentle meal. Enjoy!

12 cups chicken broth

1/3 cup Szechuan Spicy Stir-Fry sauce (I used House of Tsang brand)

1/4 cup soy sauce

2/3 cups shelled edamame (I used frozen)

2 cups shredded green cabbage

1 cup snow peas (or sugar snap peas), cut into 1/2″ pieces

3/4 cup matchstick carrots

1/2 red bell pepper, sliced thin

4 green onions, sliced thin

4 oz rice sticks (rice vermicelli noodles)

1/3 cup cilantro leaves, coarsely chopped

1-1/2 lb medium-size raw shrimp, peeled and deveined

1) To large soup pot over medium-high heat, add: chicken broth, Szechuan sauce, and soy sauce; bring to a boil; reduce heat to medium

2) Add edamame, cabbage, snow peas, carrots, red bell pepper, green onions, and rice sticks; cook 5 minutes

3) Add cilantro leaves and shrimp; cook 4-5 minutes until shrimp cooks through; remove from heat and serve in nice big bowls with tall glasses of water (this is sssspicy!)

Servings: 6-8 dinner-sized

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/21/12