Curee soup with spinach and seafood
6 servings
60 minutes
Spinach and seafood puree soup is an exquisite blend of flavors inspired by European culinary traditions. Tender spinach adds freshness and lightness to the dish, while cream creates a velvety texture. Seafood contributes a rich taste of the sea breeze, making this soup an ideal choice for gourmets. The history of such dishes originates from coastal regions where fresh seafood is combined with seasonal vegetables and herbs. Its presentation with aromatic croutons and parmesan adds an extra crunchy note. This soup not only warms but also serves as a light yet nutritious dish suitable for weekdays and special dinners.
1
Chop celery, onion, and carrot randomly. Sauté in olive oil. Add water and simmer until cooked.
- Celery stalk: 150 g
- Onion: 200 g
- Carrot: 150 g
- Olive oil: 50 ml
2
Finely chop fresh spinach and add it to the vegetables. Chop and add cream.
- Spinach: 300 g
- Cream 38%: 200 ml
3
Boil for 5 minutes with spices added. Then add cream and blend until creamy.
- Spices: 10 g
- Cream 38%: 200 ml
4
We defrost the seafood, place it in a heated pan with olive oil and garlic.
- Seafood cocktail: 500 g
- Olive oil: 50 ml
- Garlic: 10 g
5
Cut the toast bread into diamonds, stars, or other attractive shapes, dry them in a toaster or oven. Add Parmesan cheese and bake in the oven.
- Parsley: 50 g
6
Place the seafood cocktail in a deep plate, pour in the soup, and garnish with croutons and greens.