Basil pesto, tender shrimp, and earthy sage come together in this light & creamy Pesto Shrimp Soup.
I LOVE creamy soups. In fact, I rarely ever eat chunky soups. And the trick to most creamy soups is – you guessed it – flour! All-purpose flour will thicken your soup right from the start, but it’s very important that you cook it early on. Take this soup for example.
This soup starts out with butter and shrimp, but after the shrimp is cooked and removed, we add in the shallots. Shallots are technically an onion, but then have a hint of garlic and are shaped almost like garlic, too. They don’t have as much bite as a white onion, so they’re a little milder on your taste buds, which makes them an excellent pairing with pesto!
After the shallots are translucent (no longer white and look almost clear) we add the flour. That’s when we need to cook the flour in the shallots and butter for about 2-3 minutes. This will make it thicken and become almost like a paste, and it’ll also get rid of that raw flour taste. Then we’re ready to add in the liquids and simmer them until the flour thickens them up.
The rest of the soup is easy-peazy! Chicken stock, milk, pesto, and BAM! There’s also a lot of down-time to this soup so I had the chance to clean the kitchen up, too. I award myself extra cool points for that.
In other news, Greyson and I are officially living in sunny Los Angeles again! (…she says as it starts to rain outside her window) There are so many awesome eateries in our area that we can’t wait to try!
But no worries – there’s always room for Cooking for Twosdays. Especially on Tuesdays. And Wednesdays. And Thursdays. And Fridays……
- 3 tbsp unsalted butter, divided
- 15 shrimp (about 10 oz) peeled, deveined, tails removed
- kosher salt
- freshly ground black pepper
- 2 shallots, roughly chopped
- 2 tbsp all-purpose flour
- 1 can low-sodium chicken stock
- 1 bay leaf
- 2 cups whole milk
- ⅛ tsp ground sage
- 2 tbsp jarred basil pesto
- In 3 quart soup pot, melt 1 tbsp butter over medium heat. Add shrimp. Sprinkle with pinch of salt and pepper. Cook 2-3 on each side until fully cooked. Remove to plate.
- Melt remaining 2 tbsp butter in pot. Add shallots and pinch of salt. Saute until tender and translucent, about 7 minutes. Stir in flour and cook 2-3 minutes, stirring occasionally.
- Whisk in chicken stock. Add bay leaf and pinch of salt and pepper. Bring to simmer, stirring occasionally.
- Remove bay leaf. Whisk in milk and sage. Bring to simmer. Simmer 20 minutes, whisking occasionally.
- Stir in pesto. Season to taste with salt and pepper.
- Add shrimp and serve immediately.
Use the rest of your shrimp with Lemon Basil Shrimp Pasta or Pineapple Shrimp Couscous Skillet.