Shrimp and Spinach Soup With Roasted Garlic

Name: Shrimp and Spinach Soup With Roasted Garlic
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound large shrimp; 4 cups cooked white rice; 1/2 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; 4 cups chicken broth (see recipe); 1 1/2 teaspoons salt; Freshly ground pepper to taste; 4 cups stemmed fresh spinach leaves, finely chopped; 12 cloves roasted garlic, peeled

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(10)
Comments: Read comments

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Ingredients

Yield:4 servings

1pound large shrimp
4cups cooked white rice
½teaspoon grated lemon rind
1teaspoon fresh lemon juice
4cups chicken broth (see recipe)
1½teaspoons salt
Freshly ground pepper to taste
4cups stemmed fresh spinach leaves, finely chopped
12cloves roasted garlic, peeled

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
Step 2
Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
Step 3
Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.