This recipe was part of the Food Fight: Top Chef Challenge which ended Jun 8, 2009 12:00 PM.
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Shrimp and Sage Soup Recipe

Difficulty: Medium | Total Time: 30 minutes | Active Time: | Makes: 8 servings

I conjured up this dynamic soup on a lazy sunday afternoon that turned into a cooking party for 2 with my girlfriend and I. My parents have an extensive herb garden and we had grabbed some sage from them in the morning. It was so aromatic I decided I had to use it in something and having never “done” a soup I thought I would give it a shot. Its now a huge hit at family get togethers. Most recently it started off mother’s day brunch for the whole extended family!

  • 2 cans tomato soup
  • 1 can potatoe soup
  • 3 full length pieces of bacon
  • Fistfull fresh sage
  • 8-10 large fully cooked shrimp
  • 1.5 tbsp cumin
  • 1 tsp cayenne
  • 3 cloves fresh garlic
  • 2 tsp kosher salt
  • 4-5 soup cans milk
  1. Empty contents of soup cans and 2 cans worth of milk into pot. Mix together.
  2. Pan fry bacon of med-low heat til crispy. Some fatty areas are great.
  3. Rough chop sage, saving some for garnish. Add sage, cumin, cayenne, salt, and crushed garlic cloves to soup mixture. Let this cook into soup on med-high heat for about 8-10 minutes, or until bacon is done cooking. Stir so as not to scorch bottom.
  4. Dice shrimp and add to soup.
  5. Also crumble bacon into soup mixture.
  6. Let cook for another 5 minutes.
  7. Using blender, puree soup mixture until smooth. This may take 2-3 turns through the blender, and already pureed soup can be held in a large mixing bowl or additional pot. Once done, return to pot on heat.
  8. Bring to light boil over med-low heat and add additional milk. Stir into soup. You can add as little or as much as you like for prefered consistency. I find 2-3 makes for a nice even finish.
  9. Serve in bowl or large cup, garnish with sprig of fresh sage.

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