Cream soup with shellfish and vegetables
6 servings
60 minutes
Cream soup with shellfish and vegetables is a true embodiment of Mediterranean flavor and Spanish culinary traditions. Its roots trace back to the coastal regions of Spain, where fish and seafood have always held an important place on the table. Tender and rich, it combines the velvety consistency of cream with the delicate aroma of saffron, rosemary, and white pepper. The light sweetness of corn flour beautifully complements the marine taste of shellfish. This soup is perfect for both an elegant dinner and a cozy family gathering. Serving it with herbs can highlight the freshness of the ingredients, while adding whipped egg yolks with cream makes it truly silky. This dish is a culinary masterpiece that warms and fills with aromas of the sea and summer.
1
Clean the fish, rinse it, fill with cold water, and bring to a boil. Add the carrot and cook for 20 minutes. Add salt. Then remove the fish and strain the broth.
- Fish: 500 g
- Carrot: 1 piece
- Salt: to taste
2
Peel the skin off the tomatoes.
- Tomatoes: 4 pieces
3
Chop the shallots and sauté them with tomatoes in butter.
- Shallots: 4 pieces
- Tomatoes: 4 pieces
- Butter: 50 g
4
Add the stewed vegetables to the broth. Add saffron, pepper, and rosemary.
- Saffron: to taste
- Rosemary: to taste
- White peppercorns: to taste
5
Mix corn flour with milk and pour it into the soup, stirring constantly.
- Corn flour: 2 tablespoons
- Milk: 1 glass
6
Rinse the mollusks and add to the soup. Cook for 20 minutes.
- Mollusks: 500 g
7
Separate the yolks from the whites and whip with cream.
- Chicken egg: 2 pieces
- Cream: 100 ml
8
Pour the cream mixture into the soup and sprinkle with chopped greens.
- Green: 1 bunch