Food & Recipes

Bright cream soup with seafood

Pin
Send
Share
Send


Bright and delicious cream soup with seafood is prepared in a little less than an hour, it turns out to be tender and creamy. Choose seafood and a purse to your taste, it can be a sea cocktail, king prawns, or squid. I made soup with large shrimps and mussels in the sinks. Firstly, it is very tasty, and secondly, it is beautiful. If you cook for a gala dinner or dinner, then the mussels in the sinks and large unpeeled shrimp look appetizing and cute in a plate. Guests themselves will clean the shrimp from the shell, and even lick their fingers!

Bright cream soup with seafood

The soup is cooked in chicken broth. For the broth, take chicken wings, onion, clove of garlic, bay leaf and pepper. You can replace chicken broth with fish, if the dish is intended for a vegetarian menu.

  • Cooking time: 50 minutes
  • Servings Per Container: 4

Ingredients for Bright Seafood Cream Soup

  • 300 g large shrimp in shell;
  • 200 g mussels with half the leaf;
  • 200 g of carrots;
  • 200 g celery;
  • 150 g leek;
  • 400 g of tomatoes;
  • 1 pod of chili pepper;
  • 25 ml of olive oil;
  • 2 teaspoons ground sweet paprika;
  • 2 l of chicken stock;
  • salt, pepper, herbs for serving.

The method of preparing a bright cream soup with seafood

Prepare the vegetables. We scrape the carrots, rub on a coarse grater or cut into thin strips.

Cut celery stalks into small cubes.

Leek stalk cut into rings.

We cut small sweet and sour tomatoes into four parts.

We cut the pod of chili peppers into rings, the non-hot chili peppers can be cut together with seeds and a membrane.

Chop vegetables

Prepare seafood. We take the shrimps and mussels in advance from the freezer, leave them in the refrigerator for 1 hour, then place them in a colander, rinse with running water. Pay attention to the mussel leaves, so that fragments of the leaves do not get into the pan.

We prepare seafood

Take a deep pan with a thick bottom.

Pour olive oil into the pan. First fry leek with chili pepper, then add celery and carrots.

Fry vegetables for about 15 minutes until they become soft.

Fry vegetables: leek with chili pepper, then add celery and carrots

Then add chopped tomatoes, close the vegetables with a lid, simmer for 20 minutes over moderate heat.

Add chopped tomatoes, close the lid and simmer for 20 minutes over moderate heat.

We filter the chicken stock, pour into a pan with vegetables.

We grind vegetables with broth using a submersible blender, add ground red paprika, which will give the soup a bright color and a spicy aroma.

Solim. For balance, add sugar to your cream soup with seafood to your liking. Bring to a boil, cook for 5 minutes.

Throw mussels and shrimps into the boiling soup, after it boils again, cook another 2-3 minutes and remove the pan from the stove.

Seafood can not be cooked for a long time, they will become rubbery, tasteless and greatly reduced in size.

We filter the chicken stock and pour into a pan with vegetables Grind vegetables with broth, add paprika, salt and granulated sugar. Bring to a boil and cook for 5 minutes. Throw seafood into boiling soup. After it boils again, cook another 2-3 minutes

We spread the mussels and shrimps in the plates, pour our bright cream soup, freshly ground black pepper, decorate with fresh herbs. Serve hot. Bon Appetit!

We spread seafood in plates, pour soup, pepper and decorate with herbs. Done!

Cream soup with seafood can be seasoned with 20% cream. So that the cream does not curl, it is better to pour them after seafood is added to the pan, warm everything together and remove from the stove.

Pin
Send
Share
Send