French in origin, this smooth, creamy soup features shrimp, puréed vegetables, and a touch of dry vermouth. It creates a memorable start to any meal, and it's simplicity and lush qualities make it a practical alternative to more time-consuming, complicated versions.
- ¼ cup Challenge Butter (½ stick)
- ½ teaspoon garlic, crushed
- 1½ cups onion (1 large), chopped
- 1 cup celery, chopped (2 stalks)
- 5 cups potatoes, peeled and cut in ¾ inch cubes (2 pounds)
- 1 can chicken broth (14.5 oz.)
- 2 cups milk
- ⅛ teaspoon black pepper
- ¼ teaspoon dried whole thyme
- ¼ teaspoon dried whole basil leaves
- ¼ cup dry vermouth
- ½ pound precooked small shrimp
1Melt butter in 4-quart saucepan. Add garlic, onion and celery; cook until onions are tender (20 minutes.)
2Add potatoes, broth and milk; bring just to a boil. Add black pepper and herbs; simmer 25 minutes.
3Remove half of soup mixture and puree it; then add back to remaining portion. Add vermouth and shrimp. Bring mixture just to a boil and simmer for 5 minutes.