SHRIMP AND LENTIL SOUP

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Shrimp and Lentil Soup image

Provided by Gordon Ramsey

Categories     Soup/Stew     Blender     Herb     Shellfish     Lunch     Shrimp     Spice     Brandy     Fennel     Lentil     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 22

For shrimp broth
1 pound uncooked large shrimp
2 tablespoons olive oil
2 carrots, chopped
1 large onion, chopped
1 leek, chopped (white and pale green parts only)
1/2 fennel bulb, chopped
10 large garlic cloves, chopped
5 large fresh tarragon sprigs
5 fresh basil sprigs
1/2 teaspoon ground coriander
1/8 teaspoon five-spice powder
4 cups bottled clam juice
1 cup dry white wine
2 large tomatoes, chopped
1/4 cup brandy
For soup
2 tablespoons (1/4 stick) butter
1/2 cup chopped carrot
1/2 cup chopped onion
2 bay leaves
1 cup French green lentils

Steps:

  • Make shrimp broth:
  • Preheat oven to 450°F. Peel and devein half of shrimp. Reserve peeled shrimp for soup. Place shells and remaining shrimp on heavy large baking sheet. Roast until shells begin to brown, stirring occasionally, about 15 minutes.
  • Heat oil in large Dutch oven over medium-high heat. Add carrots and next 8 ingredients and sauté until vegetables begin to brown, about 15 minutes. Add roasted shrimp and shells, clam juice, wine, tomatoes and brandy. Simmer 30 minutes. Cool 5 minutes. Strain broth into heavy large saucepan, pressing hard on solids. Boil broth until reduced to 4 cups, if necessary.
  • Make soup:
  • Melt butter in heavy large saucepan over medium heat. Add carrot, onion and bay leaves and sauté until vegetables begin to brown, about 10 minutes. Add shrimp broth and lentils. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 45 minutes.
  • Transfer 1 1/2 cups soup to blender and puree until smooth. Return to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add reserved shrimp to soup; simmer until cooked through, about 4 minutes. Season with salt and pepper. Ladle soup into bowls.

Glenda Llagas
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I highly recommend this soup. It's a delicious and easy-to-make meal that the whole family will enjoy.


Charles Kj
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This soup is a great way to use up leftover vegetables. It's a delicious and nutritious way to reduce food waste.


Mohamed Emam
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I love the creamy texture of this soup. It's so rich and flavorful.


Bryan Jurado
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This soup is a great make-ahead meal. It's perfect for busy weeknights.


Doveaona
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I'm so glad I found this recipe. It's a delicious and healthy way to enjoy shrimp and lentils.


The-INKS crew
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This soup is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.


Kathy Corry
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I love the combination of shrimp and lentils in this soup. It's a unique and delicious dish.


Sunil Sunny
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This is one of my favorite soups. It's so flavorful and satisfying. I highly recommend it!


Jawhar Jawhar
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I've made this soup several times and it's always a favorite. It's easy to make and the leftovers are even better the next day.


Joey Holzapfel
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This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are just right.


Mijan Nupur
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I made this soup for a party and it was a big hit. Everyone loved the creamy texture and the flavorful broth.


Safaeit Satu
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This soup is a great way to use up leftover shrimp. It's also a good source of protein and fiber.


Roni Hossen
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I'm not a huge fan of lentils, but this soup is really good. The shrimp and vegetables add a lot of flavor.


Sazid Ahmed
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This soup is amazing! The flavors are so rich and complex. I will definitely be making this again.


Reko mahdy
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I love this soup! It's so flavorful and satisfying. I've made it several times and it's always a crowd-pleaser.


Online TV channel
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This soup is delicious and easy to make. I used brown lentils and added some chopped carrots and celery. It was a hit with my family!