Cheese soup with carrots and shrimps
4 servings
40 minutes
Cheese soup with carrots and shrimp is a refined dish of European cuisine that combines the creamy tenderness of melted cheese, the sweet note of carrots, and the sophisticated taste of shrimp. It is an ideal option for a cozy family dinner or a light lunch that provides a sense of comfort and satisfaction. Legend has it that such cheese soups appeared in medieval Europe when cooks sought ways to make humble ingredients more nutritious and flavorful. This soup has a velvety texture, and herbs added at the end give it freshness and completeness. It is served hot, usually with crispy baguette or croutons that perfectly complement its rich flavor. The subtle yet important carrot highlights the color of the soup while the shrimp make it particularly refined.
1
Dissolve processed cheese in boiling salted water. Soft cheese without additives is best.
- Salt: to taste
- Processed cheese: 400 g
2
Peel the potatoes, cut them into small cubes, and place them in water with cheese. Boil for 10-15 minutes over medium heat.
- Potato: 300 g
3
Grate the peeled carrot on a fine grater. Finely grated carrot is almost invisible in the soup but adds both color and flavor. Sauté the carrot in vegetable oil for 3-4 minutes. Do not let it brown; it should just become a little softer.
- Carrot: 250 g
- Green: to taste
4
When the potatoes are cooked, add carrots and peeled shrimp to the soup. Bring the soup to a boil again, taste for salt, and add more if needed.
- Carrot: 250 g
- Peeled shrimp: 400 g
- Salt: to taste
5
At the very end, add greens to the soup, stir, and turn off the heat. Cover with a lid and let it steep for about 30 minutes.
- Green: to taste