ARTICHOKE SOUP WITH SHRIMP

Artichoke Soup With Shrimp image

Provided by Molly O'Neill

Categories dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and minced
2 13 3/4-ounce cans artichoke hearts, well drained
3 1/2 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/2 pound medium shrimp, peeled and deveined
1 tablespoon chopped fresh Italian parsley

Steps:

Heat 1 teaspoon of the olive oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan. Add the chicken broth and bring to a boil. Reduce heat slightly and simmer for 15 minutes.
Place the mixture in a blender. Holding the top down securely with a towel, puree the soup until smooth. Place in a saucepan, season with the salt and pepper and keep warm over low heat. In a medium size skillet, heat the remaining teaspoon olive oil over medium heat. Add the shrimp and saute until cooked. Sprinkle with salt and pepper.
Thinly slice the reserved artichoke hearts. Divide the soup among 4 bowls. Divide the sliced artichokes among the bowls, placing them in the center. Place the shrimp over the artichoke slices so they stand out of the soup slightly. Sprinkle with the parsley and serve immediately.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 6 grams, TransFat 0 grams