Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (300g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) gluten-free chicken or seafood broth
  • 1 cup (240ml) heavy cream
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Place the butter in your pot over medium heat. Once melted and bubbling, add the diced onion, carrots, and celery. Stir occasionally for about 5-7 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic and dried thyme, cooking for just 60 seconds until fragrant.
  2. Pour in the gluten-free broth and add the cubed potatoes and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the potatoes are fork-tender.
  3. Stir in the heavy cream and let the soup warm through on low heat. Gently fold in the raw shrimp and cook for 3-5 minutes, stirring occasionally, until the shrimp turn an opaque, pale pink.
  4. Remove from heat immediately. Stir in the lemon juice and garnish with fresh parsley.