Vegetable Cream Soup with Shrimp

Ingredients

• 4 cups frozen mixed vegetables
• 2 cups vegetable broth
• ½ cup heavy cream
• ½ pound shrimp, peeled and deveined
• 2 tbsp butter
• 2 tbsp chives, chopped

Instructions

1. 1

   In a large pot, melt the 2 tbsp butter over medium heat. Add the 4 cups frozen mixed vegetables and cook, stirring, until heated through, about 5 minutes.

2. 2

   Pour in the 2 cups vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 8 minutes.

3. 3

   Using an immersion blender, puree the soup until smooth. Stir in the 1/2 cup heavy cream and season with salt and pepper to taste.

4. 4

   Add the 1/2 pound shrimp and cook until pink and opaque, about 3-4 minutes.

5. 5

   Ladle the soup into bowls and garnish with the 2 tbsp chopped chives. Serve hot.

Tools you’ll need

• Large pot
• Immersion blender
• Ladle

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