Soup with creamy processed cheese, shrimp, pesto sauce with cashews and dried basil
10 servings
60 minutes
This exquisite soup combines the rich creamy flavor of melted cheese, the tenderness of shrimp, and the aromatic magic of pesto with cashews and dried basil. Its origin can be linked to European gastronomy, where the combination of seafood with soft creamy textures is appreciated. The unique feature of the dish is the contrast between the velvety cheese and the nutty-herbaceous accent of pesto. Such a soup is perfect for a cozy dinner or festive lunch, surprising guests with its harmony of flavors. It should be served hot, complemented by crispy baguette or croutons to highlight its depth and richness. Culinary magic is born in details, and this soup is a true gastronomic delight.
1
In 1.3 liters of boiling chicken broth, add 400 g of melted cream cheese, reduce the heat and stir until the cheese dissolves. Add vermicelli and 500 g of thawed shrimp. Cook until the vermicelli is ready.
- Chicken broth: 1.3 l
- Processed cheese: 400 g
- Fine vermicelli: 100 g
- Small peeled cooked shrimp: 500 g
2
Pesto sauce with cashews and dried basil: put all ingredients in a blender and blend.
- Roasted cashews: 9 tablespoons
- Garlic: 1 clove
- Dried basil: 5 tablespoon
- White balsamic vinegar: 3 tablespoons
- Olive oil: 137 ml
3
Pour the soup into bowls and add pesto with cashews and dried basil (2 tablespoons of sauce per ladle of soup).
- Roasted cashews: 9 tablespoons
- Dried basil: 5 tablespoon