Giacomo puree soup
4 servings
30 minutes
The 'Giacomo' cream soup is a delicate and exquisite dish of Italian cuisine that creates an atmosphere of coziness and nobility. Named possibly after a talented chef or inspired by Italian art, this soup impresses with its creamy texture and deep flavor. The combination of carrots and potatoes, mashed into a velvety puree, blends with the tenderness of cream cheese, cream, and aromatic meat broth. Shrimp add a marine note, while a pinch of turmeric gives a warm golden hue and mild spice. The final touch is a drop of cognac that reveals the richness of flavors. This soup is perfect for a romantic dinner or gathering with loved ones; its presentation with herbs and crispy croutons makes it a true culinary masterpiece.
1
Boil the carrots and potatoes until cooked, then mash them into puree in a blender.
- Carrot: 2 pieces
- Potato: 2 pieces
2
Melt butter in a pot, add flour. Fry for 2-4 minutes, stirring constantly.
- Butter: 50 g
- Wheat flour: 2 tablespoons
3
Carefully pour in the milk and mix well; if lumps appear, strain it.
- Milk: 300 ml
4
Add vegetable puree to the meat broth. Bring to a boil and reduce the heat.
- Meat broth: 600 ml
5
Gradually add cream cheese by the spoonful to the soup, stirring until fully dissolved.
- Cream cheese: 200 g
6
Add cream, salt, turmeric, pepper, shrimp and simmer on low heat for 3-5 minutes.
- Whipping cream 33%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: to taste
- Cooked peeled prawns: 100 g
7
Pour in the cognac before the cooking is finished (for gourmets, it can be without it).
- Cognac (brandy): 40 g
8
Serve garnished with greens or croutons.
- Fresh herbs: to taste
9
If desired, you can blend cooked chicken into a paste and add it to the soup.