Cheese cream soup with seafood
5 servings
40 minutes
Cheese cream soup with seafood is a refined dish of French cuisine that combines the tenderness of cheese with the exquisite taste of seafood. Its roots trace back to the culinary traditions of France's coastal regions, where shellfish and shrimp adorn gourmet tables. The velvety texture of potato-vegetable puree merges with melted cheese, creating a rich, creamy flavor. Dried garlic adds spiciness, while mussels and shrimp provide a delicate marine freshness. Served with crispy croutons that perfectly complement the creamy consistency, this soup not only warms on cool evenings but also transforms every lunch into a true gastronomic delight worthy of the finest French restaurants.
1
Peel the potatoes, carrots, and onions, and boil them in salted water. Drain half a glass of broth and puree the rest with a blender.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
2
Cut the cheese into small cubes and melt it in half a glass of broth. Stirring, add the resulting mixture to the soup. Cook for another 5 minutes, adding 1-1.5 teaspoons of dried garlic.
- Processed cheese: 3 pieces
- Garlic powder: 1.5 teaspoon
3
Place the pre-cooked mussels and shrimp, as well as croutons, on plates with the soup.
- Frozen mussels: 200 g
- Cooked peeled prawns: 150 g
- Croutons: 150 g
