Shrimp soup
4 servings
45 minutes
Shrimp soup is a refined dish of European cuisine that combines marine and vegetable notes in a harmonious flavor. This soup traces back to Mediterranean gastronomy traditions where fresh seafood serves as the base for light, aromatic dishes. Sautéed onions add a soft sweetness, while the combination of tomatoes, celery, and red pepper fills the soup with rich flavor. Potatoes add heartiness, and shrimp provide delicate marine freshness. Bay leaves and green onions complete the aromatic composition, making the soup particularly fragrant. It can be served with crispy baguettes or soft bread to highlight the richness of flavor. An excellent choice for a light dinner or festive lunch.
1
Fry finely chopped onion in oil until golden brown.
- Olive oil: 1 tablespoon
- Onion: 1 head
2
Add tomatoes (diced), celery (thinly sliced), red pepper (diced), a bit of broth, and simmer for 5-10 minutes.
- Tomatoes: 4 pieces
- Celery stalk: 2 stems
- Fresh red pepper: 1 piece
- Vegetable broth: 1 l
3
Add diced potatoes (peeled) to boiling broth, cook for 3-5 minutes, then add sautéed vegetables and shrimp, cover, bring to a boil, and cook for 15 minutes.
- Potato: 3 pieces
- Vegetable broth: 1 l
- Peeled shrimp: 300 g
4
Add bay leaf and green onion, cover with a lid, and cook until done.
- Bay leaf: 2 pieces