- 1 pound large shrimp, peeled and deveined
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the paprika and cook for another minute.
- Add the shrimp and cook until they turn pink.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat and add the heavy cream, stirring well.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding a splash of white wine.
- This soup pairs beautifully with crusty bread.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free