Sunday, January 9, 2011

Soup with Potatoes and Shrimp

garnish with a spring of fresh thyme
Today, after a lovely stroll around  Park Monceau at twilight, I came home to make a lovely soup. It was done really quickly because none of the elements take very long to cook, and it comes out very flavorful. Hope you enjoy it!
Parc Monceau

Soup with Potatoes and Shrimp


1/2 pound fingerling potatoes, diced into rounds
1/2 pound shrimp, peeled and deveined
4 cups of stock (fish, chicken, vegetable, as you prefer)
2 small cloves (or 1 giant clove) of garlic, smushed and diced
1 small onion, diced
a few handfuls of fresh spinach, diced, or frozen diced spinach
salt and pepper to taste
a dash of coriander
1 tsp herbs de provence
1 tsp thyme
1 Tbl olive oil

1. Heat the stock in a saucepan over low heat.
2. Heat the olive oil in a stock pot, add garlic and cook until it starts to become aromatic, but not turning brown. Add onion and cook with garlic until it begins to soften.
3. Add the rounds of potatoes, coriander, herbs de provence, and thyme and cook until soft.
4. Once softened, add the stock to the garlic/onion/potato mixture.
5. Cut the shrimp in half length-wise, and cook in a frying pan until they turn pink and start to curl slightly (these look lovely in the soup like this!)
6. Add the shrimp to the soup, and finally add the spinach until heated through.
Enjoy with baguette! 
celebrating a lovely weekend in Lavacourt
preparing the soup in the lovely Lavacourt kitchen

Here's a few photos of my favorite fruit and veggie stall at the Marche St. Quentin near my apartment:


  1. I made this last night (had to double it, though-- it doubles easily) and it was a big hit-- even with the seven year old who hates shrimp! I am not a big fan of soup in general, but this was wonderful on a cold Sunday night. Thanks for the reecipe!

  2. This makes me so happy to hear! I'm glad you tried it, and enjoyed it! :-)