Shrimp And Salad Soup
- 1 bag spring mix salad greens
- 1 bunch watercress
- 1/2 cup chopped fresh (not yellowed) celery leaves
- 3 cups chicken stock
- 2 Tbs. lemon juice
- 3 Tbs. butter
- 1 leek, tender light-colored parts only, cut into half-rings
- 1/2 cup dry white wine
- 2 Tbs. flour
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- Pinch cayenne
- Pinch nutmeg
- 1 cup whole milk, heated
- 24 large (but not enormous) shrimp, peeled
- 2 green onions, sliced thinly
Wash the watercress. Combine it with the spring mix, celery leaves, chicken stock and lemon juice in a blender or food processor (the blender works better) and process into a rough puree.
In a saucepan, saute leek in the butter until clear but not browned. Add the wine and bring to a boil. Cook until the liquid is almost gone. Lower the heat to medium-low.
Add the flour, salt, pepper, cayenne, and nutmeg to the pan. Cook while stirring until the texture changes (as it would when making a roux), but don't allow to brown. Whisk in the warm milk and cook until the mixture is smooth and thick.
Blend in the puree of greens. Add a little more chicken stock or water if necessary to give the soup the proper consistency. Add the shrimp, and cook over medium-low heat until the pot begins to simmer and the shrimp are warmed through. Serve garnished with green onions. Season with Tabasco to taste.