Shrimp cream soup with cream. Sea fantasies - cooking cream soup with shrimps

Text: Zhenya Osina

love oriental cuisine, seafood and lungs delicate cream soups? So, you simply have to cook creamy shrimp soup: exquisite, easy to prepare and exotic.

The benefits of cream soup with shrimp

In fact, cream soup with shrimps popular not only in the east, but also in European cuisine where the taste and benefits of seafood have long been appreciated. Shrimps are a rich source of vitamins, omega-3 fatty acids, and minerals. Their use in food has a good effect on the condition of hair and nails, as well as on the condition immune system. In addition, shrimp are very low-calorie product. That's why creamy shrimp soup is both valuable and light dish.

When buying ingredients for creamy shrimp soup, please note that large (king and tiger) prawns usually cost more, but also palatability they do not differ. But smaller shrimp are usually cheaper and even tastier. Today you can buy shrimp both frozen and canned. When buying, give preference to fresh-frozen products - this way the shrimp keep their valuable qualities.

Shrimp Cream Soup Recipes

Cheese cream soup with shrimps.

Ingredients: 600ml meat broth, 300g processed cheese, 4 potatoes, 200g shrimp, 50g hard cheese, 1 garlic clove, olive oil, nutmeg, salt pepper.

Preparation: boil diced potatoes, defrost and boil shrimp in salted water, dry them and fry. Mash the potatoes and mix with the broth in which they were boiled, add grated melted cheese, fried garlic, bring to a boil, add seasonings. Do slow fire, cook for another 5 minutes. When serving, decorate the plates with shrimps and grated hard cheese.

Cream soup with shrimps and leeks.

Ingredients: 800g shrimp, 1 white leek, 1 carrot, 150g Philadelphia cheese, 2 cups 20% cream, 2 eggs, 4 tbsp. butter, 5 cloves of garlic, 2 liters of water, salt.

Preparation: cut the carrots into strips, onions into rings, grate the garlic, fry the carrots and onions in butter. In 2 liters of water, boil the fried vegetables and peeled shrimp for 20 minutes over low heat, cool, chop with a blender and bring to a boil again. Break eggs into boiling soup, stir quickly, add garlic, cheese, cream, salt, mix well and remove from heat. When serving, decorate soup bowls with whole shrimps and herbs.

Corn cream soup with shrimps.

Ingredients: 300g canned corn, 2 tbsp. flour, 4 tbsp. butter, 300g shrimp, 2 cups milk, croutons or cornflakes, herbs, salt, pepper.

Preparation: beat the corn with a blender, add 2 cups of water, bring to a boil. Fry the flour with melted butter, add hot milk, let it boil and pour into the bowl with corn, cook for another 10 minutes, stirring. Wipe the soup through a sieve, put on a slow fire, add the shrimp, butter, spices. Warm up for 5 minutes and remove from heat. Serve with cereal or croutons.

Shrimp cream soup perfectly includes ingredients such as cream or milk, cheese, fish, caviar and other seafood. When serving, this soup can be served with crackers, croutons or hot toast.

This delicious tender soup will delight all seafood lovers, and those who just love soups will surely like it. Creamy shrimp soup is prepared very quickly, it will not take much effort from the hostess.

Servings: 4, Cooking time: 40-50 minutes.

For cooking you will need the following ingredients:

• cream (preferably 10% fat) - 300 ml;
• soft cream cheese without additives - 300 g;
• shrimp without shell - 300-400 g (you can also take it in shell, but then you need a little more of them, and it will take extra time to clean);
• potatoes - 5 medium pieces;
• onion - 1 pc.;
• carrots - 1 pc.;
• butter - 60 g;
• fresh herbs, Bay leaf, salt, spices - to taste;
• lemon - 1 pc. (optional).

Cooking

1. Pour 900 ml of water into the pan, add seasonings to taste, you can lemon juice, bring to a boil.
2. Rinse shrimp under running tap cold water and immerse in boiling water. Be sure to note the time - you need to cook them for one and a half to two minutes after boiling water. If you hold longer, they will become tough. Set aside the broth in which the shrimp were boiled - it will still come in handy.
3. Put another pot of water (two liters) on the stove - our soup will be cooked in it.
4. While waiting for the water to boil, you can peel the potatoes and cut them into cubes. Next, throw it into the pan and cook until cooked.
5. Peel the onion, finely chop, three carrots fine grater.
6. Let's make a slow fire and put a frying pan in which we put a piece of butter, melt it, put the cooked onions and carrots, fry until golden brown. We determine the readiness of the onion “on a crunch”: if it crunches, it means that it is not ready yet, we continue to torment it.
7. Pour the cream into another saucepan, make a slow fire.
8. cut cream cheese into pieces and mix with cream. In order for the cheese to melt faster in the cream, you can use a whisk or a wooden spoon. creamy mass It's best to stir often so nothing burns.
9. When the cheese is completely dissolved in the cream, all this must be poured into a pan with onions and then simmered for another couple of minutes.
10. Now it's the turn of the shrimp broth - it must be filtered and added to the pan where the potatoes were boiled. But you can not do this, because not everyone likes the taste of shrimp broth.
11. Then the whole mass from the pan should be poured into the main pot with potatoes, mix well and add boiled shrimp.
12. If you are a fan of creamy soup, then we take an immersion blender and grind everything - the soup will acquire a more delicate texture. By the way, you can do this before adding the shrimp so that they remain whole and decorate the dish.
13. AND finishing touch- add fresh chopped greens (or a sprig of greens) and a slice of lemon.
14. Pour the creamy soup with shrimp into beautiful plates and serve on the table with crispy bread.

Your family will definitely appreciate this cooking masterpiece, and even a young inexperienced hostess will cope with the preparation of this dish.

Shrimp puree soup - has a light and delicate texture. It can be prepared both on a normal day and surprise your loved ones, and for a holiday. Most people are used to the fact that lunch always includes the first hot course. Many cooks know how to cook various soups. alternative regular soups may be soups. We propose in this article to consider the options for making mashed shrimp soups. It can be combined with various seafood, give it a variety of flavors.

This dish is tender and at the same time satisfying. Shrimps contain only 97 kcal, so they are considered dietary. Thanks to high content proteins and low fat content, they perfectly satisfy hunger. They are rich polyunsaturated Omega 3 fatty acids, potassium, calcium, zinc, iodine, as well as vitamins. A, E, D and K.

Shrimp dishes are great for the diet proper nutrition. When choosing shrimp, you must consider appearance shrimp. Pay attention to the shelf life, despite the fact that you are purchasing a frozen product, despite this, you run the risk of purchasing a damaged product. Store shrimp at home freezer, but it is best to use the shrimp immediately, as when they are re-frozen, they lose their taste properties.

How to cook soup with shrimp puree - 15 varieties

Creamy shrimp soup goes well with a variety of seafood. IN this recipe we use mussels. Unfortunately, we do not always have the opportunity to purchase fresh seafood, but frozen seafood is always available as an alternative to fresh.

Ingredients:

• Leek - 2 pcs.
• Potato - 4 pcs.
• Milk - 200 ml.
• Shrimps - 5 pcs.
• Mussels - 6 pcs.
• White wine - 100 ml.
• Olive oil - 50 ml.
• Butter - 50 gr.
• Greenery
• Thyme
• Feta

Cooking:

First of all, prepare the leeks and potatoes. We take the white part of the leek, chop it quite large, prepare the potatoes in the same way, cut them and put them in a saucepan, lightly fry in butter, over low heat.

In parallel, we clean the shrimp, prepare the mussels. Add olive oil to a heated frying pan and fry the shrimp and mussels over low heat. Add white wine and evaporate alcohol.

Add a little water to the potatoes with onions, after boiling add milk and leave for 20 minutes until cooked.

Posting cooked potatoes and onions in a blender, trying not to add liquid, put chopped greens. As you parry, add liquid, observing the consistency. Put the soup puree in a saucepan, add salt.

We take separately a little cheese and add thyme petals to it. We mix all this.

The cheese is served separately in a shot, which is placed in a bowl with mashed soup. Next, lay out the mussels and shrimp, pour them with juice. The dish is ready.

For fish lovers, the combination of shrimp and sardine is perfect. This dish is easy to prepare, it is easy to digest, and its benefits are many times greater, plus these soups are incredibly tender.

Ingredients:

• Shrimps - 300-400 gr.
• Sardines - 400-500 gr.
• Carrots - 2 pcs.
• Parsley root - 1 pc.
• Onion- 2 pcs.
• Butter - 2 tbsp.
• Wheat flour- 2 tablespoons
• fish broth- 1.5 l.
• Milk - 2 tbsp.
• Salt - to taste.

Cooking:

Prepare onions and carrots. Boil until half cooked in lightly salted water. Add the sardines separated from the heads. We filter the broth.

We clean the shrimps from the shell, fry in butter and flour with roots and onions.

Cooking white sauce. Melt butter and add flour.

Stir constantly, bringing to a beautiful golden color. Remove from heat and add milk. Add salt to taste.

Put on fire and bring to a boil. Cook for 3 more minutes.

We skip the fried shrimp and vegetables in a blender, while adding the broth, bringing the mass to the consistency of a thick cream soup.

Add prepared white sauce.

We decorate the finished dish with herbs.

Many don't use some very much healthy vegetables because of taste preferences. In shrimp puree soup, vegetables complement each other with flavors and saturate the dish with new unique taste that will surprise even the most demanding gourmets.

Ingredients:

• Shrimps - 250 gr.
• Zucchini - 1 pc.
• Onion - ½
• Carrot - 1
• Broccoli - 150 gr.
• Cream - 100 ml. 10%
• hard cheese- 50 gr.
• Garlic - 1 clove
• Butter - 50 gr.
• Lemon juice - 1 tsp
• Dill
• Pepper

Cooking:

We prepare vegetables: cut the zucchini into large cubes, cut the onion and carrots in the same way. Divide the broccoli into florets and remove the hard part. We shift it all into a saucepan. Fill with water so that the water barely covers the vegetables. Bring to a boil and cook for 10 minutes.

In the meantime, prepare the shrimp, peel them from the shell. Spread on a preheated pan, greased with butter, add finely chopped garlic clove, lemon juice and fry.

We put the prepared vegetables in a blender, gradually adding liquid, add chopped dill, cream, salt and pepper.

Creamy shrimp soup goes well with canned corn. It will give the dish a unique flavor and fill the dish with bright colors.

Ingredients:

• Canned corn - 300 gr.
• Wheat flour - 2 tbsp. l.
• Shrimps - 300 gr.
• Chicken or vegetable broth - 400 ml.
• Butter - 30 gr.
• Milk - 400 ml.
• Onion - 1 pc.
• Salt, herbs, spices - to taste.

Cooking:

Posting canned corn in a blender and grind until smooth, adding the broth.

Transfer to a saucepan and bring to a boil.

Onion mode and put on a hot frying pan, greased with butter. Fry.

Then add flour to it. We mix.

Add milk to the pan and bring to a boil.

Pour the resulting mass into a saucepan with corn. Cook for 10 minutes, stirring constantly.

You can dilute the soup with milk and bring to the desired consistency.

We clean the shrimp from the shell and add to the soup. Add salt and cook for 10 minutes.

When serving, you can add chopped greens to the dish and serve with crackers.

Creamy soup with shrimp and salmon will surprise even the most demanding culinary preferences. You can cook it for a holiday and please your loved ones.

Ingredients:

• Potato - 600 gr.
• Processed cheese - 150 gr.
• Garlic - 4 cloves
• Milk - 300 ml.
• Salmon fillet - 250 gr.
• Shrimps - 150 gr.
• Vegetable oil - 50 gr.
• Pepper

Cooking:

Preparing potatoes. Cut into cubes and set to boil, covering with water. Bring to readiness - about 20 minutes.

Pour oil into a preheated pan, add chopped garlic and lay out the peeled shrimp. Fry on both sides.

Draining excess liquid, mash the potatoes, or transfer them to a blender. Add melted cheese.

We transfer the salmon fillet to a blender, add 2 cloves of garlic and grind with the addition of milk.

Connecting mashed potatoes and salmon, mix. Add salt and pepper and cook for 2-3 minutes.

Put the shrimp on the finished soup - mashed potatoes. Can be served with fried croutons.

Vegetable soup puree with shrimp - absorbed himself great amount useful elements. Due to its puree-like consistency, it greatly outperforms regular soups.

Ingredients:

• Carrot - 3 pcs.
• Onion - 1 pc.
• Cauliflower - 300 gr.
• Butter - 70 gr.
• Zucchini - 1 pc.
• Potatoes - 2 pcs.
• Garlic - 2 cloves
• Cream - 100 ml.
• Peeled shrimp - 200 gr.
• Turmeric - 1/3 tsp
• Dill - 1/2 bunch
• Salt, ground black pepper to taste

Cooking:

We prepare vegetables. Carrot cut into circles. Onion cubes. Separate the cauliflower into pieces.

Cut zucchini and potatoes into slices. Chop the garlic into small pieces.

Melt the butter in a frying pan, put the carrots and fry for 3 minutes. Add onion and zucchini, fry for 3 more minutes.

We put cauliflower, potatoes, pour 1.5 liters of water and cook for small fire 15 minutes. Add chopped garlic and cook for 2 more minutes.

Separately, cook the shrimp in boiling salted water.

Grind the prepared vegetables together in a blender, gradually adding liquid. Add seasonings - turmeric, salt and ground black pepper.

We decorate the finished dish with shrimp and herbs.

In autumn, puree soup with shrimp and fresh pumpkin is perfect for cooking something unusual. Pumpkins are low-calorie and rich in fiber, and are also a source of carotene.

Ingredients:

• Pumpkin - 1 kg.
• Onion - 2 pcs.
• Shrimps - 150 gr.
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Curry - 1 tbsp
• Olive oil - 50 gr.
• Parmesan - 100 gr.
• Ginger - 30 gr.
• Pepper

Cooking:

We prepare vegetables. We clean the pumpkin of hands and carrots. We cut.

Pour the oil into the heated frying pan. Add garlic and chopped vegetables. Fry for 7 - 10 minutes.

Add salt, pepper, curry - mix.

Add water and leave for 10-15 minutes until cooked.

Boil the shrimp and remove the shell.

We put the vegetables in a blender, grind until smooth, gradually adding liquid, bringing the puree soup to the desired consistency.

Put the puree soup on a plate, add shrimp and cheese. The dish is ready.

Most of us eat rice quite often. It can be added to soups, salads, served with meat, baked with vegetables. Unusual combination can be found in the next shrimp soup.

Ingredients:

• Peeled shrimp - 150 gr.
• Potatoes - 2-3 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• beef broth- 1 l.
• Butter - 2 tsp
• Sour cream - 50 gr.
• Mayonnaise - 50 gr.
• Sugar - 1 tsp
• Lemon juice - 2 tsp
• Parsley
• Dill
• Bay leaf
• Ground black pepper

Cooking:

In order to cook rice, it must be dipped in boiling salted water, with the addition of a small amount of vinegar. Bring to a boil and rinse.

We prepare potatoes and carrots, peel, cut into cubes, put in a saucepan and pour a small amount of water, add salt and cook until tender. Drain the broth.

Wash parsley and dill and finely chop.

We clean the onion, wash it, cut it into rings, put it in a pan with warmed butter, add sugar and simmer over low heat for 3-5 minutes.

Shrimps can be sprinkled lemon juice and leave for a few minutes.

Mash the cooked potatoes and carrots, add a small amount of broth.

Bring the rest of the broth to a boil, add boiled rice, mashed potatoes and carrots, onion, shrimp, bay leaf, pepper.

Cook over low heat for 7-10 minutes.

We decorate the soup with parsley and season with a mixture of mayonnaise and sour cream.

The advantage of shrimp and tomato puree soup is that it can be consumed both hot and cold.

Ingredients:

• Shrimps - 2 pcs.
• Tomatoes - 280 gr.
• Carrot - 1 pc.
• Onion -1 pc.
• Celery - 1 pc.
• Garlic - 2 cloves.
• Olive oil
• Butter
• Chili pepper - 2 gr.
• Croutons - 5 pcs.
• Pepper
• Basil

Cooking:

Separate the tomatoes from the skin.

You can hold them for a few minutes in boiling water to facilitate the process.

Cut carrots, onions, celery, garlic. Fry vegetables in butter until tender. We break through prepared vegetables in a blender.

We clean the shrimp. Add salt and pepper to taste and fry in a hot pan with olive oil. Fry on both sides for 1.5 minutes.

Cut the basil (if there is fresh), chili pepper.

We spread the puree on the finished soup - shrimp, pepper and basil. The soup is ready.

The soup is very light and nutritious. Even avid gourmets will love it.

Ingredients:

• Potato - 550 gr.
• Shrimp in shell - 550 gr.
• Cream - 20% 550 gr.
• Butter - 45 gr.

Cooking:

Place shrimp in boiling salted water and cook for 2 minutes. We clear the shell.

Cut the potatoes into cubes, boil until cooked and drain the liquid.

We put potatoes, part of the shrimp, butter, salt in a blender and beat until a homogeneous mass is formed, add cream, preheated to 60 degrees, and beat again. Add salt to taste.

Put the finished dish on plates, add shrimp and greens.

Shrimp will get unforgettable taste if they are first fried in olive oil. You can additionally serve feta cheese with the soup as follows: mash the cheese with spices and put in pastry bag.

Ginger gives this dish a special piquancy. feature this dish is the lack of heat treatment of products, which allows you to save all beneficial features ingredients.

Ingredients:

• Shrimps - 6 pcs.
• Ginger - 1 cm.
• Melon - 500 gr.
• Pear - 2 pcs.
• Lime - 1 pc.
• Cilantro - 5-6 sprigs
• Sesame oil
• Salt pepper

Cooking:

Preparing the shrimp marinade. Finely chop the cilantro. We spread the peeled shrimp in a container, add cilantro, salt, pepper and Sesame oil. We cover cling film and leave to marinate.

We clean the melon from seeds and peel. We cut into cubes. We send it to a puree container.

We clean the pears from the peel and seeds and also cut into cubes.

For this dish, the pear must be very ripe.

We peel the ginger root and rub it on a grater.

Grate the zest and squeeze the lime juice.

Separate the cilantro stems from the leaves and finely chop the leaves. We send to the chopped ingredients.

Grind with a blender until a homogeneous puree is formed and send to the cold.

We put the marinated shrimp on skewers and fry in a pan until cooked.

Chilled soup - puree pour into a plate. We spread the shrimp and decorate with cilantro leaves. Can be served at the table.

Ingredients:

• Shrimps - 250 gr.
• Celery root - 200 gr.
• Pasternak - 200 gr.
• White beans - 200 gr.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Garlic - 7 cloves
• Olive oil - 50 ml.
• Cream - 200 ml.

Cooking:

Boil the beans ahead of time. You can buy canned.

We prepare vegetables. Chop onion and garlic. Peeled celery root and parsnips, cut into small strips.

Add olive oil to a hot skillet and add vegetables. Fry for a few minutes and leave to simmer over low heat.

We clean the shrimp from the shell and put them in boiling water to prepare the broth.

Peel and cut potatoes.

We filter the broth from the husks. Add potatoes and sautéed vegetables to the broth. Cook for about 10-15 minutes. Add boiled beans. Pour in heavy cream. Add salt to taste.

We chop the shrimp.

When the soup boils, remove from heat. Blend the soup in a blender until pureed. Add chopped shrimp. Pour soup into bowls. Decorate the soup with whole shrimps.

A very simple recipe, suitable for those who need to cook something delicious, but do not have enough time for this.

Ingredients:

• Potatoes - 4-5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Shrimps - 400-500 gr.
• Cream - 300-400 gr.
• Cheese cream "Fetachini" - 100-150 gr.
• salt.

Cooking:

Add shrimp to boiling salted water, cook for a few minutes, remove and peel.

We prepare vegetables - potatoes, carrots, onions, peel and chop.

Pour the vegetables with the remaining shrimp broth. Cook until fully prepared.

Let cool slightly and pass through a blender. Add cream and put on fire.

Adding cheese cream and cook after boiling for another 5-10 minutes. In plates with ready soup put the peeled shrimp and greens.

This dish is prepared in a Mediterranean style. characteristic feature for all soups, puree is a cooking process in which the components of the soup are ground by mashing or otherwise grinding. This feature greatly simplifies the process of preparing a gourmet dish.

Ingredients:

• Shrimps - 300 gr.
• bell pepper- 500 gr.
• Ginger - 30 gr.
• Garlic - 4 cloves
• Parmesan
• Cream - 500 gr.
• Chicken bouillon
• Olive oil
• Butter
• Cherry tomatoes
• Thyme
• Thyme
• Basil
• Cooking parchment - 1 sheet.

Cooking:

Remove seeds from bell pepper and cut into cubes.

We peel the ginger.

Ginger can be peeled with a spoon.

Cut into straws.

Peel the garlic and cut into halves.

Add olive oil and butter to a vegetable frying pan.

Put the pepper, ginger into the melted butter and mix. Add salt and pepper.

Separately, heat the cream and chicken broth. Add salt and pepper.

When the pepper turns a little yellow, pour in the cream and leave the chicken broth for 10-15 minutes.

Cooking parmesan chips. We grate the parmesan. Take parchment paper and put it on a plate. Lay a cheese path on top. Put in the microwave for 20-25 seconds and let cool. We get chips.

Cooking sun-dried tomatoes Houses. Lay the cherry on the parchment. Add a couple of sprigs of thyme, a few cloves of garlic and a little olive oil. We place in a preheated 60-70 degree oven for an hour and a half. Cut the cooked tomatoes in half.

Care must be taken to ensure that the broth and cream do not evaporate completely. The soup should not be very thick after passing through a blender. If it gets too thick, you can add a little cream.

Preparing the shrimp. You need to buy marinated shrimp in olive oil with rosemary, thyme, salt and pepper or make your own marinade.

Put the shrimp in a heated pan, greased with olive oil. Add garlic and a couple of sprigs of thyme and fry until a beautiful golden hue.

We pass the prepared vegetables through a blender. Pass through a sieve to separate the skin.

We spread ready-made shrimps and cherry tomatoes on a dish. Next we place soup - mashed potatoes, and ready-made parmesan chips.

If you are a lover of mushrooms and seafood, this recipe is right for you.

The perfect puree soup has a consistency similar to cream: not too thick, but not too runny either.

Ingredients:

• Champignons - 300 gr.
• Shrimps - 1 kg.
• Chicken broth - 3 tbsp.
• Dry white wine - 1 tbsp.
• Cream - 1 tbsp.
• Wheat flour - 4 tbsp.
• fresh parsley
• Ground nutmeg - a pinch
• ground red pepper - to taste
• Salt - to taste

Cooking:

We prepare mushrooms. Cut and fry in a pan with butter.

We shift the fried mushrooms into a blender bowl, grind, pour 1 tbsp. chicken broth and bring to a homogeneous consistency.

Boil the shrimp until tender in boiling salted water. We clean the cooled shrimp from the shells.

Finely chop the finished seafood and transfer to mushroom puree. Add the remaining broth and cook for another 20 minutes.

Fry the flour in a hot dry frying pan until a beautiful golden hue. Let cool and add cold cream.

Add white to soup dry wine, flour mixture and remaining cream. Add ground nutmeg, red ground pepper and some salt.

Cook for another 10 minutes.

The finished dish can be decorated with whole shrimp, herbs and cream.

The first seafood-based course was previously considered traditionally Japanese, but in Lately not only sushi and rolls entered the diet of European peoples, but also various cream soups. The taste of cream soup with shrimp is simply extraordinary - it is tender, without the taste of meat and has a peculiar texture.

So if you're already fed up traditional soups, such as borscht, cabbage soup and solyanka, be sure to try making cream soup with shrimps. You will not regret it! And the recipe for cream soup is quite simple.

Ingredients

• Large shrimp - 500 gr.
• Onion - 1 pc.
• Garlic - 4 cloves
• Carrot medium - 1 PC.
• Processed cheese - 3 pcs.
• Salt - 1.5 tsp.
• Water - 1.5 liters
• Parsley
• Sunflower oil for frying

Instruction

1. In addition to the listed products, for shrimp cream soup, you will definitely need a food processor or a blender with a glass, that is, an electrical device that can chop and beat a liquid mass of about one and a half liters.

   The first step in cooking is to boil the shrimp. More precisely, the process of preparing them is such that they are placed in salted boiling water and when it boils again, you must remove the pan from the heat and wait 15 minutes. At this time, seafood will reach readiness and sink to the bottom. Next, the water is drained from the pan and, as the shrimp cool down, they need to be cleaned.

   The second stage is the preparation of roasted onions, garlic and carrots. Onions should be cut in half and chopped into pieces of half a centimeter.
   
   

2. Carrots for frying are not rubbed, but finely chopped. In the future, everything will be ground in a combine and the taste of individual pieces of vegetable will not be noticeable.
   
   
3. The color of the soup will depend mainly on the color of the carrots, the richer it is, the more orange the soup will turn out. From the light varieties of this vegetable, an almost creamy dish is obtained.

   Garlic must be cut very finely. When fried, it gives the dish an inimitable taste and its sharpness is not felt at all.

   Put all the chopped ingredients in a preheated oiled pan and fry for 10-15 minutes until golden brown over low heat.
   
   

4. Pour 1.5 liters of water into a small saucepan and pour the fried vegetables into it. Then put the dishes on the stove so that its contents boil. Cook fried foods for about 15 minutes with the addition of salt.
   
   
5. After the indicated time, add 2/3 of all the shrimp and cook the soup for another 10 minutes.
   
   
6. Melted cheese should be cut into small squares and added to the soup. When the contents boil, note 15 minutes.
   
   
7. After the specified time, the dish is almost ready.
   
   
8. The last step in cooking is whipping. Before pouring the soup into the bowl of the processor or into the glass of the blender, you should wait until the liquid has cooled. It is necessary to beat at maximum speed for 2-3 minutes.
   
   
9. When serving the dish, add the remaining 1/3 of the shrimp and some parsley or cilantro leaves to it (dill, onion, etc. will not work). The soup goes well with bread or croutons.
   
   

Step-by-step recipes for making cream soup with shrimp, salmon, mussels and vegetables

2018-03-02 Rida Khasanova

Grade
prescription

4509

Time
(min)

servings
(people)

In 100 grams ready meal

11 gr.

6 gr.

carbohydrates

9 gr.

215 kcal.

Option 1: Classic Creamy Shrimp Soup Recipe

Cream soup with shrimps - very tasty dish with a pleasant creamy texture and aroma. It can be light, made from a minimum of products, or more satisfying. You don't have to go to a restaurant to enjoy this dish. mediterranean cuisine This soup is easy to make at home.

Shrimp soup is in almost every cuisine of the country where they originally ate seafood. In Japan, soup is prepared according to classic recipe, in Thailand - with spicy additives and coconut milk, and in Italy - with wine and tomatoes.

Ingredients:

• 550-600 gr. potatoes;
• 600 gr. shrimp (frozen);
• 550-600 ml. cream of any fat content;
• Bay leaf;
• black peppercorns, salt;
• fresh parsley;
• 180-200 gr. feta cheese;
• thyme sprig.

Shrimp cream soup recipe step by step

Pour water into a saucepan, salt and put on the stove. Optionally you can add spicy spices. When the water begins to boil, pour the defrosted shrimp into it, immediately turn off the stove and close the pan with a lid. After a couple of minutes, the shrimp will be ready.

Peel the cooled shrimp from the shell. IN boiled should get about 200 grams of shrimp.

Cut the skin off the potatoes. Wash the root crop well and cut into equal slices. Boil in salted water with pepper and bay leaf until soft.

Drain potato broth, remove the peppercorns and bay leaf. Warm the cream a little, as it will turn the mashed potatoes into a gray mass when cold, so it is important that the cream is warm.

Add butter and shrimp to potatoes. A few shrimp can be left for beautiful presentation soup. Puree all the ingredients with a blender for half an hour.

Pour the cream into the pan and turn on the blender again. Taste the dish for salt and add if needed.

Put cheese in a separate cup, add thyme greens. Using a fork, grind the cheese with spices, then put this mass into a pastry bag. Put in a beautiful slide in a gravy boat.

Arrange the cream soup on plates, put the shrimp and a little chopped parsley on top. The sauce is served to eat with soup.

Option 2: Quick Shrimp Cream Soup Recipe

Shrimp soup can be prepared in a matter of half an hour. Together with melted cheese, the soup turns out to be very tasty, vitamin, tender and with a pleasant creamy aroma.

Ingredients:

• 25 shrimp (gray);
• a couple of potatoes;
• carrot;
• three processed cheeses;
• stalk of celery.

How to quickly cook creamy soup with shrimp

Boil shrimp in shell for about 10-13 minutes. Remove from water and leave to cool.

Peel potatoes and cut into small slices.

Peel the skin off the carrots, wash and cut into thin circles or squares.

Peel the celery stalk and chop into small rings.

Fold the prepared vegetables into the shrimp broth. Salt and put on the stove. Cook, stirring occasionally until fully cooked. Then beat with a blender until smooth and put the pan back on the stove, reduce the heat to medium.

Cut the melted cheese into several pieces and put in a saucepan. Cook, stirring constantly, until cheese is completely melted.

Remove shell from shrimp. Cut the meat into 2-3 parts and add to the soup and remove it from the stove.

Serve garnishing each serving of cream soup with chopped fresh herbs. Dried garlic or onion spices can be added to the soup to enhance the taste.

Option 3: Creamy soup with shrimp and salmon

The combination of shrimp and salmon in the soup will surprise even the most demanding gourmet. This dish can be prepared not only for households, but also on a holiday to treat guests.

Ingredients:

• 300 gr. salmon fillets;
• 10 king prawns;
• a couple of potatoes;
• carrot;
• two bulbs;
• salt;
• a piece of cheese to taste;
• three tablespoons of wheat flour;
• fresh ginger.

How to cook

Peel one bulb. Pour water into a saucepan, put in fish fillet with onions (whole) and cook for about half an hour.

When the salmon is ready, remove it from the pan, let it cool and cut into small squares. You can also simply divide into strips with your hands.

Peel the potatoes. Wash and cut into cubes. Transfer to the broth from under the fish, pulling the onion out of it. Boil potatoes until soft.

Peel the carrots and onions, rinse and chop as finely as possible. Pour a little vegetable into the pan, put a piece fresh ginger and fry the vegetables so that they acquire a golden hue.

Approximately 5 minutes before the potatoes are ready, transfer vegetable frying (without ginger) and peeled shrimp to it.

Pour the flour into the saucepan with the soup in a thin stream, stirring constantly so that lumps do not form. Remove from heat and blend all ingredients with an immersion blender. Bring to a boil again and turn off the stove.

Grate the cheese on a fine grater and decorate each serving of soup with it. Perfect for this soup. soy sauce mixed with garlic and melted cheese.

Option 4: Cream soup with shrimp and pumpkin in a slow cooker

Despite the fact that pumpkin is present in the recipe, the soup will not taste sweet. Since a lot of spices will be used during cooking, and you need to serve it with shrimp and seeds.

Ingredients:

• 250 gr. frozen shrimp;
• 500 gr. pumpkin pulp;
• two tomatoes;
• two carrots;
• a clove of garlic;
• three tablespoons of orange juice;
• vegetable oil;
• a teaspoon of dried basil and thyme;
• a teaspoon of ground black pepper;
• three tablespoons of peeled pumpkin seeds;
• turmeric and salt.

Step by step recipe

Defrost and clean the shrimp ahead of time.

Peel the garlic clove from the husk and chop finely with a knife.

Pour a tablespoon into the multicooker bowl vegetable oil, press the frying mode. When the oil is hot, put the seeds, shrimp and garlic into the bowl. Sprinkle with pepper and stir. Fry for about 8-10 minutes, and then drain in a colander to drain excess oil.

Peel pumpkin and carrots, cut into small pieces.

Wash the tomatoes, finely chop - it is better to remove the skin.

Pour four tablespoons of vegetable oil into the multicooker bowl. Put prepared vegetables into it, mix everything and close the lid. Cook for about 15-20 minutes on the baking mode.

Transfer the vegetable mixture and shrimp (leave a few pieces) to a deep bowl. Using a blender, puree, salt and add a little ground black pepper, dried herbs and turmeric.

Pour vegetable and shrimp puree back into the slow cooker, add orange juice and a little water. Turn on the extinguishing mode for 15 minutes. After the time has elapsed, leave the soup in the heating mode for 8-10 minutes.

Serve the soup, garnishing each serving roasted sunflower seeds and shrimp. Spices can be changed to your liking and taste.

Option 5: Creamy soup with shrimps and mussels

Shrimp dishes go well with other seafood. Thus, mussels can be added to cream soup with shrimp. If it is not possible to purchase them in fresh, then frozen will do.

Ingredients:

• two pieces of leeks;
• four potatoes;
• a glass of milk;
• five shrimp;
• six mussels;
• half a glass of white wine;
• two tablespoons of olive oil;
• a tablespoon of butter;
• some fresh greens;
• a sprig of thyme;
• a piece of feta cheese;
• salt.

How to cook

Wash the white part of the leek and chop coarsely. Peel the potatoes, wash and cut into the same pieces as the onion. Melt the butter in a small saucepan, pour vegetables into it and fry over low heat until a pleasant golden color.

IN separate saucepan cook shrimp and mussels. For shrimp, a couple of minutes in boiling water is enough, and for mussels - 5-8 minutes. Cool seafood and remove shells.

Heat a frying pan with olive oil over medium heat. Put the shrimp and mussels in it, fry. Then pour in the white wine and simmer the seafood until the wine has completely evaporated.

Pour a little water into a saucepan with potatoes and leeks. When it begins to boil, add milk and cook for about 20 minutes over low heat.

Transfer the prepared potatoes and onions without broth to a blender container, add finely chopped fresh herbs and shrimp with mussels. Add little by little while grinding. milk broth so that the consistency of the soup is not too thick.

Transfer chopped vegetables to a saucepan, season with salt. Add small pieces of cheese (reserve some for decoration) and thyme petals. Warm up a little and turn off the stove.

Cut the remaining cheese into small cubes and decorate each serving with it. Bon appetit!