Shrimp and Hotroot Soup

4 Tablespoons butter
2 large onions, chopped
4 medium leeks, chopped and well washed
3 cups vegetable stock or water and a cube of vegetable bouillon
6 medium potatoes, peeled and chopped
2 teaspoons curry powder or chili powder
salt and pepper to taste
16 ounces of peeled, cooked shrimp
2 cups milk

In a large pot over medium heat, melt the butter. Add the onions and leeks and cook, stirring until soft, (about 5 minutes.) Do not let the vegetables brown.

Add the vegetable stock, potatoes, curry or chili powder, salt and pepper. Cover and simmer until the potatoes are very soft, (about 20 minutes.)

Add the shrimp and milk and gently heat.

Serve with crusty bread.

Serves 4-8

source: The Redwall Cookbook by Brian Jacques

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