Spinach & radish soup

Luckytrim

Grill Master
Gold Site Supporter
SPINACH & RADISH SOUP


This soup is designed primarily as a "Soup Course" dish, but with enough salad and Italian bread to go around, it'll work well for a supper.

42 oz chicken broth
1/4 to 1/2 cup rice vinegar
1/2 tsp white pepper
2 1/2 tbl brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1 cup Portabella mushrooms, cubed
1 lb. Raw, de-veined shrimp, halved

in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in Mushrooms
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes
Serve


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Luckytrim

Grill Master
Gold Site Supporter
It's got a "chinatown" bent to it............... First time i tried this, the smell nearly drove me out of the kitchen (Warden said, "you're gonna EAT that?") I'm so glad I stuck with it tho'. I spread my soups around in the winter months, and this one always is requested early..........
I try for eight of these every sunday, for distribution to my co-workers......
testVI006.jpg


This just happens to be the same soup........... that's a quart...

Just a note; if you increase the recipe for bulk, it's best to hold back the shrimp, divide it among the various jars, and ladle the hot soup over the shrimp. Between the heat of the soup and the re-heating by the recipient, the shrimps are perfect, rather than over-done !
LT
 
Last edited:

Luckytrim

Grill Master
Gold Site Supporter
Made this last night (I make it often) and thought I'd bump this up from 6 years ago............
 

QSis

Grill Master
Staff member
Gold Site Supporter
Looks beautiful, LT!

I don't remember seeing this first time around, so thanks for bumping it and adding a photo!

Lee
 
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