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This entry was posted on August 17, 2011 by Brian Larkowski.
1 carrot, thinly sliced1/3 cup shelled fresh peas or frozen peas, thawed1 cup chopped cauliflower flowerets1 small red potato, cut into ½-inch cubes¼ lb green beans, cut into 1-inch pieces2 cups clam juice2 oz fresh spinach, coarse stems discarded and chopped fine ½ cup half & half¼ lb small shrimp, peeled and deveined 1 tsp salt½ tsp pepper2 tsp crushed red pepper flakes1 Tbsp finely chopped fresh dill 1 tsp dry sherry Fresh dill sprigs for garnish
Preparation: Serves 2In a large saucepan combine the carrot, peas, cauliflower, potato and green beans with the clam juice and boil the mixture for 7 minutes, or until the vegetables are tender.
Add the spinach and cook the mixture, stirring, for 1 minute. Add the half & half and shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, pepper, red pepper flakes, dill and sherry.
Divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.
This entry was posted in Recipes on August 17, 2011 by Brian Larkowski.
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