shrimp po’ boy carrot cajun soup
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Is it me, or is warm soup kind of awkward to make in the summer?
Maybe not so much of the cool kind like gazpacho. Nothing beats a refreshing, spicy chilled veggie soup on a sizzling hot day. But when I say awkward, it’s like a scene from the movie, My Big Fat Greek Wedding, when Ian’s mom brings a bundt cake to the Greek barbecue and they all look at her like she is off her rocker.
I feel the same looks are applied when someone brings soup to a backyard barbecue. People look at you funny because a) they know you stood over a hot stove to make the soup and b) you had the balls to pack it and actually bring it to the backyard party. But! Even though people look at you with question, they end up eating it because soup is always good. Does this make any sense?
Anyways, I could eat soup year round, rain or shine, because it’s one of those dishes that takes zero effort to make. Case in point: this Shrimp Po’ Boy Carrot Cajun Soup takes less than thirty minutes to make and is full of flavor.
I used a great extra virgin olive oil as the base created by Chef Ferran Adria, who works with Star Fine Foods. Mix this extra virgin olive oil with Cajun seasonings, onion, carrots, cream, and you have the makings of a backyard barbecue party approved soup!
If you gets stares, ask what the Greek word is for bundt cake?
***This post was sponsored by Star Fine Foods. As always, all opinions expressed are 100% my own.***
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