Spinach cream soup with shrimps
4 servings
30 minutes
Spinach cream soup with shrimp is a true embodiment of the refined taste of European cuisine. The delicate texture of spinach combined with velvety cream and garlic aroma gives the dish softness and harmony. A light hint of spiciness from Tabasco highlights the natural sweetness of the shrimp, which can be further sautéed with rosemary and garlic to enhance the flavor. The origins of this dish trace back to French culinary traditions, where cream soups are valued for their lightness and richness at the same time. This soup is perfect for both an exquisite dinner and a cozy family lunch. Garnished with parmesan, basil, and crispy croutons, it becomes a true gastronomic masterpiece capable of captivating any gourmet.
1
In a large pot (3–5 liters), melt the butter. Sauté the onion and garlic until softened.
- Butter: 50 g
- Leek: 3 pieces
- Garlic: 2 cloves
2
We wash and tear the spinach leaves by hand, removing the stems. We add it to the pot. Spinach takes up a lot of space at first, but it will reduce in volume.
- Fresh spinach leaves: 500 g
3
Pour in broth (or water). Cook for 15 minutes.
- Chicken broth: 400 ml
4
We blend with a blender.
5
Add cream, salt, and Tabasco. After boiling, simmer for 5 minutes. If the soup seems too thick, add broth or water.
- Cream: 250 ml
- TABASCO®: to taste
6
Add shrimp to the plate (I had just boiled ones). You can sauté them in olive oil with garlic and rosemary. Shrimp can be replaced with red fish. Be creative.
- Shrimps: 250 g
7
I also added parmesan, a basil leaf, and garlic croutons.
- White bread: 1 piece