Shrimp and Greens Soup

Shrimp and Greens Soup

  

Ingredients

 12 ounces peeled and deveined shrimp  

 1 leek, thinly sliced 

 2 cloves garlic, minced

 1 tablespoon olive oil 

 3 14-ounce cans chicken broth 

 1 tablespoon fresh parsley 

         1⁄4 teaspoon dried thyme, crushed 

 1⁄4 teaspoon lemon pepper 

                        3 cups shredded spinach leaves                  

 Directions

  

 1. Rinse shrimp; pat dry with paper towels. Set aside.

 2. In a large saucepan cook leek and garlic in hot oil over

 medium-high heat about 2-3 minutes or until leek is tender. 

Carefully add chicken broth, parsley, marjoram, and 

lemon pepper. Bring to boiling; add shrimp. 

Return to boiling; reduce heat

 3. Simmer, uncovered, for 2 minutes. Stir inspinach leaves; 

cook about 1-2 minute more or until spinach leaves is wilted.