Fish and Shrimp Dumpling Soup 



Fish and Shrimp Dumpling Soup 



  • Preparation 40 min
  • Cooking 15 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
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Categories

Ingredients

  • Dumplings

    • 1/2 lb (225 g) skinless white fish fillets, cut into cubes
    • 1 shallot, coarsely chopped
    • 3 tbsp mixed fresh herbs (such as parsley, basil, tarragon, etc.)
    • 1/2 lb (225 g) peeled raw shrimp
    • 1/4 cup (60 ml) breadcrumbs
    • 1 egg
    • 1/2 tsp salt
  • Soup

    • 6 cups (1.5 litres) chicken broth
    • 1 cup (120 g) yellow beans, cut into 1/2-inch (1-cm) pieces
    • 1/2 cup (60 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces
    • 1 lemon, zest finely grated

Preparation

  • Dumplings

  • Soup

Note from Ricardo

Variation
Add 60 ml (1/4 cup) of 15% cooking cream to give the soup a chowder feel.

Freezes well.

Personal Note