Shrimp soup
4 servings
90 minutes
Shrimp soup is a refined dish of European cuisine, captivating with its delicate aroma and tender taste. Its history roots in the traditions of French gastronomy, where seafood holds a special place. The base of the soup is a rich bisque made from shrimp shells, giving the dish a deep, multifaceted flavor. Roasted peppers add a light sweetness and pleasant contrast, while cream creates a velvety texture. Cognac, ignited during cooking, brings subtle woody notes. This soup is perfect for a cozy family dinner or a romantic evening, impressing with its elegance and complexity of flavors.
1
Wash the shrimp and boil in salted boiling water for 3 minutes.
- Shrimp: 700 g
- Salt: to taste
2
Drain and let cool.
3
Clean from heads and shells.
4
Place the shells and heads in a dry pan and put them in a preheated oven at 200 degrees for 15 minutes.
5
Peel and chop the onion and carrot coarsely.
6
Heat 1 tablespoon of oil in a pot and sauté the vegetables for 4 minutes.
- Vegetable oil: 100 ml
- Onion: 2 heads
- Carrot: 1 piece
7
Add shrimp shells and heads, cook for 2 minutes.
- Shrimp: 700 g
8
Pour in the cognac and set it on fire.
- Cognac (brandy): 50 g
9
When the cognac burns off, add tomato paste and 1 cup of water to the pot.
- Tomato paste: 2 tablespoons
- Vegetable oil: 100 ml
10
Cook on low heat for one and a half hours, occasionally adding hot water (about two cups).
- Vegetable oil: 100 ml
11
Strain the soup through a sieve, pressing the residue with a spoon or pestle. Return the pot with the bisque to the heat and bring to a boil.
12
Bring the cream to a boil, but do not boil.
- Cream 23%: 500 ml
13
Pour them into the soup in a thin stream, season with salt and pepper, bring to a boil, and immediately remove from heat.
- Salt: to taste
- Ground black pepper: to taste
14
While the biscuit is cooking, wash the peppers, cut them into 4 pieces, and remove the seeds.
- Orange sweet pepper: 1 piece
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
15
Place on a baking sheet, drizzle with the remaining vegetable oil, and bake in a preheated oven at 200 degrees for 20 minutes.
- Vegetable oil: 100 ml
16
Transfer the peppers to a bowl, cover, and let cool, then peel off the skin.
17
Cut the peppers into small pieces separately.
18
Season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
19
Place 1 teaspoon of chopped peppers and a few shrimp at the bottom of very small cups.
- Orange sweet pepper: 1 piece
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
- Shrimp: 700 g
20
Pour the bisque on top and garnish with shrimp.
- Shrimp: 700 g
