|
4 Servings |
|
|
3 sweet potatoes |
Peel the sweet potatoes and cut into 2 “ pieces. Place the sweet potatoes in a heavy sauce pan, cover with water and boil about 20 minutes until tender. Transfer the potatoes into a food mill and drain excess water. If you don’t have a food mill or processor, drain and mash the potatoes. Set aside. |
|
1 cup raw frozen shrimp (peeled and deveined) |
Wash and roughly chop the shrimp. Set aside. |
|
½ onion, finely chopped 2 Tbsp butter |
Return the empty potato pan to the stove; melt the butter and sauté onions over medium heat 3-5 minutes. Add the shrimp and sauté 1-2 minutes just until the shrimp becomes slightly opaque. Don’t overcook. |
|
2 Tbsp flour Approx. 3 cups milk Salt & Pepper |
Quickly sprinkle the flour and stir to form a thick roux. Add 1 cup of milk, stir and heat thoroughly. Add additional milk to form a gravy consistency. Add the mashed potatoes. Stir well and add milk to the desired consistency of a thick soup. Sprinkle to taste with salt & pepper. |
|
Nutmeg |
Ladle into warm bowls. Sprinkle nutmeg on top of each serving. |
I improvised this soup because I wanted to make shrimp bisque for guests, but did not have enough shrimp. I added the sweet potato as a filler because the color reminded me of shrimp! It turns out that the sweet potato is the best part- try it without the shrimp!