Soup with creamy processed cheese and shrimps
8 servings
40 minutes
This soup is the embodiment of tenderness and sophistication of French cuisine. Its origin is linked to the tradition of using creamy cheeses to create velvety textures, while shrimp adds a subtle marine aroma. The creamy base of melted cheese perfectly complements the rich chicken broth, and the vermicelli gives it lightness. Dried basil adds warm spice, making each spoonful harmonious and refined. This soup is perfect for a cozy family dinner or a festive table, as its delicate taste and creamy consistency leave an unforgettable impression.
1
Add 400 g of melted cream cheese to 1.3 L of boiling chicken broth, reduce the heat, and stir until the cheese is dissolved.
- Chicken broth: 1.3 l
- Processed cheese: 400 g
2
Add vermicelli and 500 g of thawed shrimp. Cook until the vermicelli is ready.
- Fine vermicelli: 150 g
- Small peeled cooked shrimp: 500 g
3
Pour the soup into bowls and add dried basil.
- Dried basil: to taste
