Ginger Shrimp Soup

1. 1

   In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.

2. 2

   Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.

3. 3

   Cook until rice is al dente.

4. 4

   Add the shrimp and spinach.

5. 5

   Simmer until the spinach is wilted and the shrimp is heated through.

6. 6

   Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.

* Per serving · 4 servings · Values may vary.