Test after test, our staff raved about this flavorful seafood soup. It has cream but no flour, so it tastes rich without being as heavy as most cream soups -- perfect for those first days of spring, when you crave lighter fare, but the weather's still chilly.




  • Peel and devein shrimp. Rinse and pat dry; set aside.

  • In a large saucepan, bring the broth to a boil. Stir in the rice and salt. Reduce heat and simmer, covered, for 12 minutes. Stir in carrot and garlic. Simmer, covered, 5 minutes more or until rice is done and carrots are tender.

  • Stir in whipping cream. Bring to a boil, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp and leek. Simmer, covered, about 3 minutes or until shrimp are opaque. Add spinach, stirring to wilt, then stir in dill and lemon zest. If you like, add a sprinkle of pepper.

Nutrition Facts

277 calories; 12 g total fat; 151 mg cholesterol; 996 mg sodium. 25 g carbohydrates; 18 g protein;