Monday, April 5, 2010

French Green Soup with Sautéed Shrimp and Parmesan Wonton Crisps

  • 3 medium yellow onions, sliced
  • 2 Tbsp EVOO or Canola Oil
  • 3 cups vegetable broth or stock
  • 1 small bunch (about 2 cups) baby spinach leaves
  • 2 cups cooked broccoli and cauliflower
  • 2 cups (about 4 large leaves) shredded romaine lettuce
  • 1/2 cup shredded parmesan cheese
  • 1/2 to 1 cup unsweetened almond milk
  • 1 Tbsp lemon juice
  • salt and pepper, to taste

  • In a large pot or Dutch oven, heat the oil over medium heat; add the onions and cook, stirring, until they are soft, 5-10 minutes. Add the broth, lower heat, cover and simmer until onions are tender, about 15 minutes.
  • Add the spinach, broccoli, cauliflower and lettuce, pushing the leaves to submerge in the broth. Continue to cook until leaves are soft and wilted, about 5 minutes.
  • Using a blender, blend soup and parmesan cheese to desired smoothness, then add the milk, lemon and seasonings to taste and stir well. Heat just until warmed through, and serve with parmesan cheese and sauteed shrimp, if desired.

Makes 4 servings. May be frozen.

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