Feta Shrimp Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Feta Shrimp Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Feta Shrimp Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 roma (plum) tomatoes, peeled
• and chopped
• 1 (8 ounce) bottle clam juice
• 1 cup dry white wine
• 3/4 teaspoon dried oregano
• 1 pinch salt
• 1/2 teaspoon pepper
• 4 ounces crumbled feta cheese
• 1 pound medium shrimp - peeled
• and deveined
• 1/4 cup chopped fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the butter and heat the olive oil in a large pot over medium heat

Step 2: Technique & Execution

Stir in the onion and garlic, and cook until tender

Step 3: Technique & Execution

Mix in the tomatoes, clam juice, and wine

Step 4: Technique & Execution

Season with oregano, salt, and pepper

Step 5: Technique & Execution

Bring to a boil, reduce heat to low, and simmer 10 minutes

Step 6: Technique & Execution

Transfer soup in batches to a blender, and puree until smooth