Ginger Shrimp Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 garlic clove, minced
• 2 tablespoons fresh ginger, minced
• 1 stalk celery, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
• 1 teaspoon dried thyme or 1 teaspoon fresh thyme
• salt and pepper
• 1/2 cup brown rice or 1/2 cup wild rice
• 12 shrimp, cooked, peeled
• 1/2 cup heavy cream or 1/2 cup half-and-half
• 2 cups of fresh baby spinach, torn into bite sized peices, stems removed

Recipe

• 1 in a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
• 2 add the stock, salt & pepper and thyme, and bring to a boil. reduce heat and add the rice.
• 3 cook until rice is al dente.
• 4 add the shrimp and spinach.
• 5 simmer until the spinach is wilted and the shrimp is heated through.
• 6 add the cream or half & half. taste and adjust salt & pepper if necessary. garnish with freshly grated parmesan cheese of your choice.