shrimp soup

summary: only a few shrimps in the freezer: perfect for soup; garden bounty (click on image to see larger views and more photos)

shrimp soup We had a few shrimp languishing in the freezer so decided to make a vague facsimile of wonderful fish soup we first tried at “Terroir La Cachette”, the restaurant at Strewn Winery in Niagara. (Please read more about that here.)

There is something so comforting about sitting inside where it’s warm (or at least warmer than outside… DON’T get me started on how many sweaters and shawls are required), listening to wind rattle the windows and sitting down to a big bowl of life giving soup.

We always buy shrimps with shells and tails still attached. Obviously, this would make shrimp soup tricky to eat. So we carefully shelled the shrimps before cooking them.

But we didn’t throw away the shells and tails. Oh my no! We put them into a little water and made stock to add to the soup.

Because it was a little chilly and rainy outside, we decided to add some potatoes to the soup too.

And the green onion? Why, that is from our garden! Last year, I planted lots of sprouts – mustard, onion, radish… and this spring one of the onion seeds sprouted. I imagined it was going to be a real onion. I watered it and weeded around it, tending it with such care.

When the nights started dropping to around 5C, I decided it was time to harvest our single onion. We had grand plans for that onion. While I was digging out the onion, I saw that one of the nasturtium plants had flowered at last. Score!! Two things from the garden! I might go so far as to say this is a banner year. :-)

At first I was quite disappointed that I wasn’t pulling up a big round beautiful onion. But then I realized how lovely this lone green onion was.

shrimp soup While our grand plans were dashed, I suppose the onion still ended up in a rather grand dish, didn’t it?

We were radical and served the soup with cornbread and steamed broccoli (nope, no photo of the broccoli). Dinner, as usual, was delicious.

This entry was posted in food & drink on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your comments and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed by me. Also note that you do NOT have to sign in to Disqus to comment. Click in the "name" box and look for "I'd rather post as a guest" that appears at the bottom of the "Sign up with Disqus". After checking the box, you will be able to proceed with your comment.

"Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved). Disqus comment area  wp-image-2332