Lemon Dill Shrimp Soup

lemon dill shrimp soup

I don't usually serve warm soups in the summer, but once in a while a day will present itself cool and blustery and then I feel comfortable serving this one. The bright flavors of dill and lemon complement the shrimp well. This can be served as a first course or as part of a light lunch.

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: Serves 4


    6 cups chicken stock
    1 cup uncooked farfalline (little bow ties)
    1 medium lemon
    2 Tablespoons freshly chopped dill
    1 Tablespoon freshly chopped flat leaf parsley
    12 medium shrimp - shelled and deveined
    salt, pepper and seafood seasoning to taste


  1. Heat stock to boiling in a medium stock pot.
  2. Cut lemon into slices and add to stock with pasta. Cook until pasta is tender -- about 7 minutes.
  3. Add herbs and shrimp and turn heat to low. Cook for 3 to 5 minutes until shrimp is done.
  4. Remove lemon slices and add salt, pepper and seafood seasoning to taste. Serve with 3 shrimp atop each bowl of soup.
See more recipes from Anne Coleman (aka Short Order Mom).

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