Two Soup Recipes

To make up for the delay on posting recipes here, I am going to post two easy to make recipes. Both recipes are for soup. The first soup is "Shrimps and Artichoke Soup" and the second soup is "Roasted Butternut Squash Soup".
I was never a fan of seafood soups, but when I tried the shrimp and artichoke soup, it did not take long to change my mind. This soup has a velvety texture and it is tasty. The addition of diced pieces of shrimps and artichokes enhance texture and flavor and both add to the enjoyment factor when one eats this soup.


 

Ingredients:

• 1/4 Pound (1/8 KG) medium size Shrimps
• One can of Artichokes. You may use frozen artichoks
• 1 Tablespoon of Butter
• 1 Tablespoon of Olive Oil
• 2 Tablespoons of white Flour
• 1/2 Cup Milk
• 3-4 Cups Chicken Broth. You may use water, fish stalk or vegetable broth
• Salt and Black Pepper, to taste
• One medium Diced Onion

Directions:

1. Add the butter and oil, heat through. 
2. When the butter melts, add the flour and mix well together to form a roux. 
3. Add the milk slowly to the roux. Stir the mix as you add the milk to avoid having lumps in your roux.
4. Add the salt and pepper.
5. Add the onion, and cook for few minutes.
6. Add the chicken broth, stir as you add.
7. Add half the amounts of the Shrimps and the Artichokes. Reserve the rest to cut into chunks to add at the end of the cooking process. Cover the pot and let cook for few minutes or until it boils then simmer on low heat for five more minutes.
8. With the hand blender, blend the soup to a smooth finish.
9. Cut the shrimps and the artichokes into chunks and add to the soup.
10. Cook for few more minutes to blend the flavors. This should take less than five minutes. 
11. Ladle up your soup into bowls and serve hot. Fresh bread and lemon juice go well with this dish. Enjoy!

The second recipe is "Roasted Butternut Squash Soup". This is a vegetarian soup if you decide to use water or vegetable broth, I used chicken broth. Butternut squash vegetable is low in calories and full of nutrition. There are many uses for it in many recipes. It cooks fast and versatile in many recipes.

Ingredients:

• One large Butternut Squash
• Onions
• Salt and Black Pepper
• Cinnamon
• Allspice
• Olive Oil
• Chicken Stock. You may use vegetable stock or plain water

Directions:

Roast the butternut squash and the onions in a 500 F oven for about half hour, until the vegetables has a nice brown color.

Put in the pot, add chicken broth or water. Adjust the spices, add more if you need to. Add cinnamon and allspice. Let cook on high heat until the soup starts boiling. Lower the heat and cook for 15-20 minutes. 

Blend to a smooth finish. Serve with fresh bread and green salad on the side.