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
- Heat stock to boiling in a medium stock pot.
- Cut lemon into slices and add to stock with pasta. Cook until pasta is tender -- about 7 minutes.
- Add herbs and shrimp and turn heat to low. Cook for 3 to 5 minutes until shrimp is done.
- Remove lemon slices and add salt, pepper and seafood seasoning to taste. Serve with 3 shrimp atop each bowl of soup.