Airy shrimp soup puree
6 servings
30 minutes
Airy shrimp cream soup is an exquisite dish of European cuisine that combines the tenderness of seafood with the velvety texture of cream. This soup is not just a gastronomic delight but also an example of refined taste inspired by classic French culinary traditions. The creamy base made from vegetable broth, broccoli, zucchini, and potatoes reveals a harmony of carrot sweetness and tomato paste spiciness. The lightness of the airy cream makes each spoonful feel like a cloud, while boiled shrimp adds a delicate seafood aftertaste. Provencal herbs and a hint of chili pepper enhance the depth of flavors. This soup is suitable for festive dinners and cozy home evenings, offering true enjoyment in taste and texture.
1
We are making broth (actually, any will do).
- Vegetable broth: 1 l
2
We chop onion, carrot, zucchini, and potato.
- Onion: 1 piece
- Carrot: 1 piece
- Young zucchini: 1 piece
- Potato: 3 pieces
3
Fry the onion in a small amount of olive oil until golden, add the carrot, fry for 5-7 minutes, pour in half a glass of water/broth and simmer. At the end, add tomato paste, mix and let it rest.
- Onion: 1 piece
- Carrot: 1 piece
- Tomato paste: 5 tablespoon
4
Add potatoes to the boiling broth, then after 5 minutes add broccoli, and after another 5 minutes add zucchini.
- Potato: 3 pieces
- Broccoli cabbage: 10 pieces
- Young zucchini: 1 piece
5
Add the sauté with tomato paste and cook for another 15 minutes.
- Tomato paste: 5 tablespoon
6
Add spices to taste (I use natural spices by weight).
- Ground chili pepper: pinch
7
Let the soup cool for 10 minutes, then puree it to the desired consistency. For presentation to be identical to the photo, the consistency should be like 10% sour cream.
- Cream 25%: 250 ml
8
Before serving, whip the cream to peaks, pour it into a plate, add the soup on top, sprinkle with ground chili pepper, sprinkle with Provençal herbs, and place boiled shrimp on top.
- Ground chili pepper: pinch
- Peeled boiled shrimps: 500 g