Shrimp And Cucumber Soup With Dill Cream
Chef Chris Tanner at Cheers Restaurant in Little Rock, Arkansas gave me this recipe for a savory shrimp soup garnished with dill sour cream. It's a cream based soup seasoned with onion, garlic, dill, chopped tomatoes and a surprise ingredient – cucumbers.
Ingredients
- 1 cup sour cream
- 4 tbsp. shallots, chopped
- 6 tbsp. dill, chopped
- 2 1/2 tsp. salt
- 1/4 tsp. white pepper
- 2 tbsp. white wine, dry
- 2 tbsp. butter
- 1/2 cup onion, chopped
- 1 tbsp. garlic, chopped
- 3 cups cucumbers, peeled, sliced
- 4 cups chicken stock
- 1/2 cup tomatoes, diced
- 2 cups heavy cream
- 1 lb. shrimp, chopped
Instructions
To make the dill cream, combine all the ingredients together in a small mixing bowl. Set aside while preparing the soup.
Melt the butter in a large saucepan over medium heat.
Add the onions and sauté for 3 minutes.
Add the garlic, dill, salt, cucumber and sauté for an additional 3 minutes.
Add the chicken stock and tomatoes. Simmer for 15 minutes.
Add the heavy cream and shrimp. Simmer for 10 minutes.
Ladle the soup into a bowl and garnish with a dollop of dill cream.
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