Cheese soup with shrimps
6 servings
50 minutes
Cheese soup with shrimp is an exquisite blend of delicate creamy flavor and refined marine aroma. Originating from Mediterranean cuisine, it embodies the traditions of gastronomic perfection: soft melted cheese creates a silky texture, while shrimp adds lightness and sophistication to the soup. Vegetables—golden sautéed carrots and onions—add depth of flavor, and fresh herbs complete the composition with fresh notes. This soup is perfect for cozy family lunches or romantic candlelit dinners. Its soft, rich taste harmonizes beautifully with crispy baguette or thin slices of toasted bread. A wonderful choice for those who want to enjoy the culinary perfection of the Mediterranean!
1
Dissolve processed cheese in boiling water (1.5–2 liters).
- Processed cheese: 400 g
2
Cut the potatoes into small cubes and place them in water with cheese.
- Potato: 200 g
3
Add salt there. Cook on low heat until the potatoes are done.
- Sea salt: to taste
4
Meanwhile, peel the onion and carrot. Chop the onion finely and grate the carrot.
- Onion: 1 piece
- Carrot: 100 g
5
Fry the vegetables in vegetable oil until golden brown.
- Sunflower oil: 40 ml
6
When the potatoes are cooked, add fried vegetables and shrimp to the soup. After the soup starts boiling again, add greens, stir, and turn off the heat.
- Peeled shrimp: 200 g
- Dill: 30 g
- Parsley: 30 g
