Potato Leek Soup with Mushrooms & Patagonian Shrimp

Nov 29, 2021 | Chowders, Soups & Stews, Gluten-free, Gourmet, Pescatarian | By Jane Majerus
potato-leek-soup-with-mushrooms-patagonian-shrimp-recipe

Description

Rich and creamy potato leek soup topped with hearty mushrooms and pan-seared wild Patagonian shrimp.

Summary

Recipe Level

Moderate

Cooking Time

1:45

Servings

6

Recipe rate

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Ingredients

  • 5 Tbsp unsalted butter
  • 3 medium leeks, white and light green parts, thinly sliced and chopped
  • 6 whole garlic cloves, plus 2 tsp minced
  • Salt and fresh ground black pepper
  • 1 ½ cups dry white wine
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1 quart vegetable stock
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese
  • 1 Tbsp olive oil
  • 24 Aqua Star Wild Patagonian Pink™ Raw Shrimp (peeled, tails removed), thawed according to package directions
  • ½ pound mushrooms of your choosing, sliced
  • 1 Tbsp shallots, minced
  • 2 Tbsp lemon juice
  • 2 green onions, thinly sliced

To make

Instructions

Melt 3 tablespoons of butter in a large pot over medium heat, add leeks, garlic and a heavy pinch of salt and cook until the leeks are translucent, about 5 minutes. Lower the heat to medium-low and continue cooking for 20 minutes, stirring occasionally, until the leeks begin to caramelize.

Add ¾ cup of wine to the pot to deglaze and cook until mostly evaporated, about 5 minutes. Add potatoes and vegetable stock, increase heat to medium-high, bring to a boil, then reduce heat to low, covering the pot and simmering until the potatoes are soft, about 45 minutes.

While soup is simmering, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 1—2 minutes per side. Remove shrimp and place on a plate. Lower the heat to medium, add mushrooms and 2 tablespoons of butter and sauté for 5—7 minutes. Stir in shallots, garlic and remaining ¾ cup of wine and cook until the wine has reduced by half, 1 minute. Return shrimp to the skillet, add lemon juice and cook for an additional 1 minute. Set aside.

When the potatoes in the soup are soft, stir in heavy cream and cheese, use an immersion blender to puree the soup until smooth. Season to taste with salt and pepper.

Divide soup into bowls and top with shrimp and mushroom mixture. Garnish with thinly sliced green onions, a sprinkling of Parmesan cheese and fresh ground black pepper.