We can’t lie to you, lovely readers. This dish is not light. This dish is not healthy. In fact, if you have a heart condition, even a mild one, you may want to consult your doctor before consuming. But, you know what this dish IS? It is damn good. Like oh-my-sweet-potato-how-is-this-happening-what-have-I-done-to-deserve-such-a-reward good. The kind of good that makes you consider leaving your significant other to hole up with this soup in a trailer parked on the beach in the panhandle because, well, you don't want anything but this soup.
Who’da thunk combining clam juice with cream and Worcestershire could produce a dish so divine that the Pope is considering electing it for Sainthood and Sarasota is thinking of giving it a key to the city? We woulda thunk it. And we did. And now we can’t stop eating it. And our family members can’t stop eating it. And our neighbors are begging us for some. And our pets are staring at us wild-eyed just hoping for a tiny splash to hit the ground.
This soup is out of control delicious. Forget turkey at Thanksgiving, you’ll be serving this.
Shrimp, sherry and thyme come together to form a symphony of flavors while corn, garlic, onion and lemon make up the backup notes that make this soup really sing. Rich and creamy, this soup shines as a hearty supper but with vibrant notes from the citrus and Worcestershire, it’s just light enough that you can easily go back for seconds. And by seconds we mean your second barrel. Because that’s how you’ll want to prepare this - by the barrel.
Hey, sometimes you just gotta go for it.
For the recipe click here