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Creamy
Potato and Shrimp Soup with Hailey
No Other Spices Needed
Prep Time: 10 min. cooking time: 30 min. Serves 4 to 5 people
Ingredients:
1/3 cup of Hailey Torshi Salsa
1 tablespoon good Canola oil (Non GMO Preferred) or Olive Oil
2 cups of peeled and small diced potato (approx 1/2 inch cubes)
1 cup of carrots (small diced approx. 1/2 inches)
1 cup of water
2 cups of milk
1 cup of half & half
1 tablespoon flour or corn starch
1 teaspoon salt
About 10 large shrimp or ½ lb
Shredded mild cheddar cheese or your own choice of colby, mozzarella or Italian blend
Dried or fresh cilantro or parsley for garnishment and added taste
Directions:
Place the Hailey Salsa and the oil in a small blender and puree. Put in a small cooking pot and sauté a little with potato and carrots and salt. Add the cup of water and cover the pot. Let it simmer at very low heat for about 7 to 10 min., make sure you don’t burn the content! Wisk the flour or corn starch in the milk then add to the content, simmer with the same low heat for about 15 min. Just make sure your potatoes and carrots are done to your taste! When ready, in a separate pot, bring about 4 to 5 cups of water and about 1 tablespoon of salt to boil. (The water should be a little salty to cook the shrimp, but not too much). Add the clean raw shrimp and watch it get white and pink! This should take about 2 min. Remove from heat, drain; chop to small pieces of your choice and add to the mixture. Add the half and half and simmer for about 3 min. and the soup should be ready to serve!
Place in the serving bowls, add the shredded cheese and parsley or cilantro for garnishment and enjoy a delicious soup as an appetizer or of your choice of meal!
Could be served with crackers or bread of your choice! Hope You Enjoy It!
No Other Spices Needed
Prep Time: 10 min. cooking time: 30 min. Serves 4 to 5 people
Ingredients:
1/3 cup of Hailey Torshi Salsa
1 tablespoon good Canola oil (Non GMO Preferred) or Olive Oil
2 cups of peeled and small diced potato (approx 1/2 inch cubes)
1 cup of carrots (small diced approx. 1/2 inches)
1 cup of water
2 cups of milk
1 cup of half & half
1 tablespoon flour or corn starch
1 teaspoon salt
About 10 large shrimp or ½ lb
Shredded mild cheddar cheese or your own choice of colby, mozzarella or Italian blend
Dried or fresh cilantro or parsley for garnishment and added taste
Directions:
Place the Hailey Salsa and the oil in a small blender and puree. Put in a small cooking pot and sauté a little with potato and carrots and salt. Add the cup of water and cover the pot. Let it simmer at very low heat for about 7 to 10 min., make sure you don’t burn the content! Wisk the flour or corn starch in the milk then add to the content, simmer with the same low heat for about 15 min. Just make sure your potatoes and carrots are done to your taste! When ready, in a separate pot, bring about 4 to 5 cups of water and about 1 tablespoon of salt to boil. (The water should be a little salty to cook the shrimp, but not too much). Add the clean raw shrimp and watch it get white and pink! This should take about 2 min. Remove from heat, drain; chop to small pieces of your choice and add to the mixture. Add the half and half and simmer for about 3 min. and the soup should be ready to serve!
Place in the serving bowls, add the shredded cheese and parsley or cilantro for garnishment and enjoy a delicious soup as an appetizer or of your choice of meal!
Could be served with crackers or bread of your choice! Hope You Enjoy It!
