Garlic Soup with Sauteed Sweet Shrimp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on June 17, 2011

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    This is my second review of this soup. Sooooo good. I make it every couple of months and each time, people rave. Great depth of flavor, so delicious. Don't think twice, make this soup!!!

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  • on October 28, 2010

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    Great Recipe. 5/5

    NOTES: I needed an additional 20 mins to peel the shrimp, onions and garlic; total 1:15. Used dry tarragon and, as someone else mentioned, used a normal food processor to blend (before adding the cream and parma.

    Also, let it cook 30 minutes before blending.

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  • on December 16, 2009

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    I've never put bread IN a soup before. This was wonderful. My only additions were about a teaspoon each of ground cumin and paprika.

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  • on February 25, 2009

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    IS IT REALLY TAKE 40 CLOVES OF GARLIC? AND WHEN DO I ADD THEM?

    THANK YOU THIS LOOKS SO GREAT!

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  • on October 09, 2007

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    i made this with a few changes. i first sauteed all the ingredients a while longer a little lower so not to burn the garlic. i used more bread and more garlic than called for. maybe too much garlic. very important to cook longer than you think at all steps to reduce harshness of garlic. i also pureed all the ingredients before adding cream and cheese like i've always done with all soups and most recipes say. less volume. i used blender though, not stick blender.

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  • on June 14, 2007

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    It was easy and very good to eat

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