Taking Stock

Much the way we’re drawn to the ocean, something about soup appeals to our very core. Savory bisques and chunky chowders are among the great pleasures of cold-weather dining. To help satisfy that autumnal hunger, four metro Detroit chefs share their favorite recipes for supper in a bowl. Just add bread

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Caribbean Shrimp Soup

Photograph by Joe Vaughn

Caribbean Shrimp Soup with Bitter Greens

4 tablespoons olive oil
1 pound chorizo link sausage
2 cups white onions, cut
julienned-style
8 cups shrimp stock
2 jalapeño peppers, seeds removed,
cut into rings
10 gloves garlic, peeled
2 cups sweet potatoes, peeled
and medium diced
 1-1/2 cups beet tops, chopped
1-1/2 cups Swiss chard, chopped
2-1/4 cups grape tomatoes, halved
1 cup orange juice
1 teaspoon kosher salt
3/4 cup coconut milk
8 large shrimp, cleaned
3 tablespoons cilantro, chopped

Using a large, heavy-bottom soup pot, render chorizo with 4 tablespoons of olive oil, cooking for about 4 minutes on medium heat. Add onions and cook for an additional 3 minutes, then turn flame to low and add stock, jalapeño, and garlic. Simmer 1 hour, stirring occasionally. After 1 hour, add the peeled and diced sweet potatoes; cook until tender. Add remaining ingredients, except cilantro. Cook shrimp for 5 minutes. Finally, garnish with cilantro and serve with your favorite bread.

Patrick Roettele
Town Tavern,
Royal Oak

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