Souper Thursday

I'm still pulling from my stash of photos that Lizz uploaded for me before she went back to school. If I were really on the ball, I'd have taken a photo of the soup Cindy brought me a couple of Fridays ago. Soup for lunch, a baby to cuddle and a friend to catch up with. What a treat! 


But I am not so on the ball, and my stash of photos is dwindling. Still, I think this close-up of the newest addition to my "Life is good" wear collection is fitting for the feeling I have recalling our visit. 


Now let's see if I can paint a word picture of the soup ... shrimp and tomato chunks gently bobbing in a subtly blushing broth flecked with slivers of fresh basil. Velvety smooth, surprisingly light in spite of the cream and delicately flavored ... mmmm it was delicious. 


Try it and see for yourself!


Creamy Shrimp & Tomato Chowder

Ingredients:
2 stalks of celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 Tbsp. olive oil
2 14.5-oz. cans diced tomatoes with basil, garlic, and oregano, undrained
8 oz. medium peeled cooked shrimp
1/2 cup whipping cream
1/2 cup water
Ground black pepper
Slivered fresh basil
Focaccia wedges or crusty bread

Preparation:
1. In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through.
Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season with pepper to taste.
2. Ladle chowder into bowls; top with basil. Serve with focaccia wedges or crusty bread

Serves 4 (1 1/2-cup servings).
245 calories, 15 g fat (8 g sat fat), 152 mg chol, 1,056 mg sodium, 14 g carbo, 2 g fiber, 15 g protein.


Source: Better Homes & Gardens, April 2008




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