Spinach cream soup with seafood
6 servings
20 minutes
Spinach cream soup with seafood is a refined dish of European cuisine that combines the tenderness of creamy soup with marine freshness. The origins of this recipe trace back to French gastronomy, where silky texture and exquisite taste are valued. Celery, carrots, and onions create a rich base, while spinach adds an emerald hue and a light herbal note to the dish. Creams provide velvetiness, and spices enhance the depth of flavor. Sautéed seafood adds a spicy touch and textural variety. Baked croutons with parmesan complete the harmony of flavors by adding a crispy texture. This soup is perfect for a cozy dinner or festive lunch, filling the meal with elegance and gastronomic delight.
1
Chop celery, onion, and carrot randomly. Sauté in olive oil. Add water and simmer until cooked.
- Celery stalk: 150 g
- Carrot: 150 g
- Onion: 200 g
- Olive oil: 50 ml
2
Finely chop fresh spinach and add it to the vegetables. Chop and add cream.
- Spinach: 300 g
- Heavy cream (38%): 200 ml
3
Boil for 5 minutes with spices added. Add cream and blend until creamy.
- Heavy cream (38%): 200 ml
4
We defrost the seafood. We melt olive oil. We add a little garlic to it. We sauté the seafood for 5 minutes.
- Seafood cocktail mix: 500 g
- Garlic: 10 g
- Olive oil: 50 ml
5
Cut the toast bread into diamond shapes, dry it in a toaster or oven. Add Parmesan cheese and bake in the oven.
- White sandwich (toast) bread: 6 pieces
6
Place the seafood cocktail in a deep plate, pour the soup, and garnish with croutons and greens.
- Parsley: 50 g
