Shrimp Cream Soup
8 servings
150 minutes
Shrimp cream soup is a refined dish of European cuisine that embodies the sophistication and tenderness of marine flavors. Its history is rooted in the traditions of French gastronomy, where seafood is transformed into true culinary masterpieces. The velvety texture is achieved through cream and shrimp puree, while light notes of cognac and white wine add a special depth of flavor to the soup. This soup is perfect for a festive dinner or romantic evening, creating an atmosphere of elegance and enjoyment. Serving it hot, garnished with large shrimp, reveals the full palette of its flavor nuances, turning the meal into a true delight.
1
First, make the broth: put all the ingredients in a pot, add 2 liters of water, and bring to a boil, then reduce the heat and simmer for 30 minutes. Remove from heat and let cool. This can be done a few hours before you start making the soup.
- Onion: 1 head
- Carrot: 2 pieces
- Parsley: 1 stem
- Bay leaf: 1 piece
- Dry white wine: 100 ml
2
Add shrimp or crayfish, as well as large shrimp, to the cooled broth. Bring to a boil, then reduce the heat and cook for 5 minutes. Remove everything with a slotted spoon and set the broth aside.
- Shrimps: 500 g
3
Clean several large shrimp for decoration. Cut the tails in half, place them in a bowl, and cover to prevent drying out. Save the heads and shells. Remove the heads of small shrimp completely as they have a strong smell.
- Shrimps: 500 g
4
Use all remaining shrimp, their shells and heads, to make flavored oil: blend them with oil in a blender, place this puree in a mold, and bake in the oven for 25 minutes at 150 degrees.
- Shrimps: 500 g
- Butter: 100 g
5
Pour the broth into a measuring jug and, if necessary, add water to make 1.5 liters.
6
Now lay a cheesecloth at the bottom of the strainer, place it over a pot, add the shrimp puree, and pour broth on top: squeeze the cheesecloth well. Pour the remaining broth from the pitcher into it, except for a small amount to mix with the rice flour.
- Rice flour: 100 g
7
Add cognac to the pot and heat slowly. When it becomes hot, pour in the rice mixture and cook, stirring constantly for 5-10 minutes. Add salt and pepper.
- Cognac: 2 tablespoons
- Salt: pinch
- Ground black pepper: to taste
8
Pour the cream into the soup bowl and add a little hot soup on top to prevent curdling. Add the remaining soup and garnish with shrimp tails. Serve immediately.
- Cream 30%: 100 ml