Ingredients:
1-1/2 lb medium shrimp, peeled and deveined, thawed if frozen
1 lb zucchini, chopped
3 tbsp all purpose flour
1 tbsp parsley, chopped
3/4 tsp nutmeg
4 cups vegetable broth, hot
2 tbsp unsalted butter
3/4 tsp pepper
1/2 tsp sugar
1 cup seasoned croutons
3 cups canned crushed tomatoes
Directions:
Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Whisk in flour with a wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.
Recipe By: Quality Health
