Aromatic Shrimp and Chrysanthemum Soup

Name: Aromatic Shrimp and Chrysanthemum Soup
Yield: Serves 4
Ingredients: 10 to 12 small-medium shrimp in the shell; 4½ cups seafood, vegetable, or poultry broth; 2 cloves; 4½ cups seafood, vegetable, or poultry broth; 4½ cups seafood, vegetable, or poultry broth; ¼ teaspoon kosher salt; ⅛ teaspoon white pepper; 1-inch knob of ginger; 2 slender scallions (green onions), trimmed; 1 medium-large carrot; 1 lemon, well scrubbed

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

In the East, chrysanthemum is often paired with seafood—and a taste of this simple dish tells why. Pungent, perfumy, but mellowed, the tender green gives aromatic depth as it balances briny sweetness.

Ingredients

10 to 12 small-medium shrimp in the shell
4½ cups seafood, vegetable, or poultry broth
2

Pescatarian
Soup
Gluten-free

Method

Peel shrimp, placing shells in a medium saucepan with the broth and cloves. Slice ginger and light part of scallions. Add to pan. Bring to a boil, stirring occasionally. Reduce heat and simmer, partly covered, for 15 minutes.
Meanwhile, trim roots or heavy base, if any, from chrysanthemum. Wash greens in several changes of water. Pull leaflets from stems; set a