Shrimp cream soup
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It's very simple, especially if the shrimp have been thawed in time. They are washed (after thawing) under running water and drained in a sieve or on absorbent paper. Heat the oil in a bowl and fry the shrimp until lightly browned, then remove and drain on a paper towel. While the shrimp are cooking, clean the vegetables and chop. I put the roots on the grater, including the potato. All this is hardened in the oil in which the shrimp were initially hardened, quenching with a glass of white wine, adding water and salt, then boiling for about 20 minutes.
After boiling, strain all the vegetables and pass, passing the shrimp. In the remaining soup, add the mashed vegetables together with the shrimp (mash them too) and boil for another 2-3 minutes, during which time add the garlic (crushed).
Serve both hot and cold, with toast.
p.s Excuse the parsley, it sank to the bottom, not wanting to be posed. :)))
Method of preparation
We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,
Vegetable cream soup
All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help
Ingredients for the lobster / shrimp stock
For 1 liter of shrimp and / or lobster stock, you will need:
- 1 liter of fish stock
- minimum 300 grams of shrimp / lobster carcasses and heads
- 2 tablespoons brandy
- 2 tablespoons butter
- a few cloves of garlic, crushed
- optional but desirable, a tablespoon of fish sauce (you can find it in bottles, in any supermarket)
The more shrimp carcasses you have, the better. If you also have lobster shells, it's fantastic. Break them with the back of the knife blade, into small pieces, and put them in the pot with the shrimp.
Heat a pot with a lid. Put the butter in it and the garlic. Cook a little over high heat. Add the carcasses and cook until all the liquid is gone. Add the fish sauce and brandy. After a minute, add the fish stock. Bring to the boil, cover and simmer with a lid on low heat for at least half an hour. Strain through a fine sieve. Allow to cool, discard the accumulated fat on top and place in containers that you keep in the fridge / freezer.
Try the creamy corn soup with shrimp!
I started by making a base soup from shrimp shells. I simply boiled them for about 5 minutes until the water turned pink. The soup obtained can be used in any fish-based preparation and is wonderful in this creamy corn soup. I freeze it and usually use it for seafood rice or paella. This soup is very easy to make and the taste is extraordinary. Butter and corn in combination with shrimp and sour cream make this soup irresistible. If I were to tell you what it tastes like, all that comes to mind is liquid popcorn with butter.
As ingredients, you can add just about anything you like to this creamy soup with corn and shrimp. You will like any kind of vegetables. Be sure to keep only corn. You can add bacon, baked peppers or anything else you like. Peas work very well, for example. If you want an even more filling soup, you can add some more cheese, such as cheddar. I like to serve this soup with lemon and toast. My mother-in-law was also impressed by this soup and even asked for another portion. So, it's good to reconcile even my mother-in-law, although that's not the case with me!
Clam Chowder is a classic, creamy mussel soup, scented with lemon and hasmatuchi (Kerbel). And with shells. I violated my principle and bought frozen shells. I was lucky! After thawing (in the refrigerator, in the original package, emptied) they smelled great! The sea breeze. Nothing smelly or suspicious. Exactly as it should be.
My daughter rejoices whenever I cook something & # 8222 from the water & # 8221, be it fish, shellfish or other crustaceans. So I heated my pans and pots to please them.
Clam chowder is a shell soup very popular on the east coast of the United States and of course has no fixed recipe. I was inspired by some readings and by the memory of a similar soup eaten in Holland, on the North Sea coast. Also there, in Scheveningen, I ate the best fish in dough, fried, from a shop on the beach. Phenomenal! The pictures are from May 2013. My daughter (Marlene) really wanted to soak the snout of her boots in waves :).
Another popular variant of Chowder is the corn & # 8211 recipe here.
HOW TO PREPARE Thermomix Shrimp Cream Soup
Preparation time: 4 min.
Total cooking time: 25 min.
Amount: 2 servings
- Cut into large pieces 1 carrot, 1 small celery and 1 onion. Put in the bowl and add 1 clove of garlic. Chops 10 sec./speed 7 .
- Add 100 g butter and 200 g peeled shrimp. Let it suffocate 12 min./100°C/speed 1 .
- Add 150 g water, 100 g white wine, 200 g liquid cream, 1 pinch of salt, 1 pinch of pepper and cook 12 min./Varoma/ .
- Mix 1 min./speed 10 .
- Stir in a bowl 10 g starch with 50 g of water. Put the mixture in the bowl and add 40 g cognac. Boil 2 min./100°C/speed 2 .
- Good appetite!
The utensils needed to prepare the shrimp cream soup at Thermomix
Knife, chopper, bowl, spoon.
Here you will find recipes for light soups from low-calorie ingredients. Whether you are on a diet or you want a lighter meal, these light soups are the ideal solution for a low calorie meal.
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Boiled vegetables are boiled in salted water.
Celery stalk only in the last three minutes.
Remove to a plate and keep the soup for tomorrow's risotto.
In the new salted water brought to a boil, about enough to cover them with one finger, put the shrimp washed by ice icing and boil for about 4 minutes together with the chilli flakes ground in a grinder.
I did not want to use vegetable soup because the cream I wanted to keep only the flavor of the crustaceans.
Remove the shrimp with a whisk and clean the crust. Keep a few whole pieces for decoration and to give work to the diners.
Sweet onions and potatoes together with cleaned shrimp, their delicious eggs (almost a tablespoon this time) are put in a small amount of water in which they boiled shrimp and finely passed with a vertical mixer.
Add the rest of the shrimp soup, thicken with plenty of sweet cream, mix and boil together for two minutes on very low heat with a teaspoon of cognac.
Extinguish the fire and put the boiled vegetables (carrot and celery stalk cut into pieces) It can be seasoned with green leaves of "Chinese parsley" - coriander, or parsley.
Florin Bordianu recipe: Leek cream soup with avocado and shrimp
He came from Spain especially for MasterChef and got the apron.
Wash the vegetables well and clean them.
Step 1: Soup
Bring water to a boil. When the water boils, add the green part of the leek, the carrot, the chicken meat, the chicken carcass, the parsley and the salt. Boil for about 30 minutes.
Step 2: Cream
Cut the potatoes and leeks into small pieces. Heat a little butter and add salt and white pepper. And at the end they are put in the soup and boiled for 20 minutes.
Step 3: Shrimp
Peel a squash, grate it and add a little salt, parsley and brandy.
After boiling the potatoes and leeks, add the lemon juice, cooking cream, avocado that has been previously cleaned and 4 shrimp. Mash with a blender.
Leek cream is served cold, with a slightly creamy fine creamy consistency, in a deep plate, in which a bouquet of shrimp and croutons will be placed.
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