Shrimp soup with brandy
6 servings
75 minutes
Shrimp soup with brandy is an exquisite recipe of French cuisine that embodies elegance and rich seafood flavor. Its history begins in the coastal regions of France, where fresh shrimp were paired with aromatic sauces and broths. This soup features a silky texture thanks to cream, while brandy adds a subtle note of noble aroma. The taste is deep and rich with marine undertones and a slight acidity from the tomato sauce. Serving the soup is a true gastronomic ritual: a thick, fragrant base with pink shrimp and soft cream offers unparalleled delight. This soup is perfect for special occasions, highlighting the sophistication of the menu and creating an atmosphere of comfort and celebration.
1
Separate the heads from the shrimp and clean 100 g from the total amount. Place the cleaned shrimp separately. Crush the rest, along with the heads, in a mortar or blend it, adding 4 tablespoons of water.
- Shrimp: 500 g
- Fish stock: 2 l
2
Heat oil in a pot, add flour and cook for a few minutes, stirring until the flour starts to darken. Add shrimp puree and tomato paste, then pour in warm broth. Mix well and simmer for 30 minutes, stirring, and remember to skim off the foam.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Shrimp: 500 g
- Tomato sauce: 2 tablespoons
- Fish stock: 2 l
3
Strain the soup into a clean pot, add salt and pepper. Heat again and add brandy and peeled shrimp. Cook until the shrimp turn pink and are cooked through.
- Salt: to taste
- Ground black pepper: to taste
- Brandy: 2 tablespoons
- Shrimp: 500 g
4
Pour cream into the soup bowl and slowly add hot soup. Serve immediately.
- Cream: 100 g
