There’s a reason your freezer should always be stocked with frozen
shrimp—they defrost in minutes and cook almost instantly. So if you’re looking to spend all day at your stove for a soup that takes hours to prepare, you may want to look for another recipe. This quick and easy recipe is done in a little over 30 minutes, and you’ll honestly be surprised by how much flavor you can build in such a short amount of time.
Using whole stems of thyme to cook with the celery and onions lends even more woody herbiness than just the leaves alone, and deglazing with a dry white wine brings out brightness and complexity. To contrast the shrimp and soft potatoes, rethink what green beans can do by cutting them crosswise into something almost like a green pea, but instead fresher and crunchier. Seasoning the shrimp ahead of time and letting them micro-marinate gives them flavor all the way through.
A handful of chopped herbs brings a fresh note to this light and brothy soup. Low in fat and high in flavor, both healthy and hydrating, there isn’t a season this soup isn’t great for—just any day that ends in Y!
Did you try making this? Let us know how it went in the comments!