As newlyweds, young brides put in so much effort to make thier husbands happy. A delicious home cooked meal is a sure way to make him smile and beam at you with pride. One of my friends, Lena, shared this recipe with many several years ago. As a new wife and housekeeper, this was one of her signature meals and her husband raved about it, bragging about his beautiful, domestic genius.
When I got married a year later, I made this for my husband as well. This creamy, luxurious soup has a light and delicate taste, with potatoes, carrots, onions and plump, juicy shrimp. Not only is it extravangant, but it’s also surprisingly easy to make. You can even make it on busy weeknights, since you can have it ready from the kitchen to the table within 20-30 minutes, easily.
Yields: about 6-8 servings
6 cups chicken broth or water
2 packages spreadable cheese wedges, Laughing Cow or President’s cheese
3 medium potatoes, peeled and chopped
1 onion, finely chopped
1 carrot, peeled and shredded
1 pound shrimp, peeled and deveined
bay leaf, Old Bay seasoning, salt pepper
fresh herbs, minced (parsley, chives, dill, etc)
Bring water, chicken broth or a mixture of both to a boil in a medium pot. Add the cheese wedges and mix with a wooden spoon or with a whisk until all the cheese is dissolved. While the water is coming to a boil, prep the rest of the ingredients. Add potatoes, carrots, onions, bay leaf, Old Bay seasoning, salt and pepper to the soup. Cook, simmering on medium low heat for about 15 minutes, until the potatoes are tender. Add the shrimp to the soup. Cook for 2-4 minutes, just until shrimp is pink. Be careful not to overcook the shrimp. As soon as it turns pink take off the heat. Discard the bay leaf, garnish with fresh herbs.