Creamy Shrimp Rice Soup

Creamy Shrimp Rice Soup

This comforting soup is packed with flavor and comes together in under an hour.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 cup uncooked white rice (or brown rice for a chewier texture)
• 4 cups chicken broth
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 pound shrimp, peeled and deveined
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
2. Add the rice, chicken broth, vegetable broth, bay leaf, thyme, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the rice is almost cooked through.
3. Increase the heat to medium-high and add the shrimp. Cook for 2-3 minutes, or until the shrimp are pink and opaque. Stir in the heavy cream and season with salt and pepper to taste.
4. Remove from heat and discard the bay leaf. Serve hot garnished with chopped fresh parsley, if desired.

Tips:

• For a richer flavor, use ghee instead of olive oil.
• If using frozen shrimp, thaw them completely before adding them to the soup.
• Don’t overcook the shrimp. They will continue to cook slightly even after removing the pot from heat.
• For a creamier soup, you can puree a portion of the soup before adding the shrimp and cream.
• This soup is also delicious with other types of seafood, such as scallops or crabmeat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.