Bright and delicious cream soup with seafood is cooked in less than an hour, it turns out soft and creamy. Choose seafood according to your taste and wallet, it can be a sea shake, and king prawns, and calamari. I was cooking soup with large shrimps and mussels in the shells. First, it is very tasty, and secondly, beautiful. If you cook for a festive dinner or lunch, the mussels in the shells and large, unpeeled shrimps look appetizing and cute on the plate. Guests themselves will clean the shrimp from the shell, and yes even fingers lick!
The soup is cooked in chicken broth. For broth, take chicken wings, onion, garlic cloves, 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: 4
Ingredients for a bright cream soup with seafood
- 300 g of large shrimp in shell;
- 200 g of mussels with half a sash;
- 200 g carrots;
- 200 grams of celery;
- 150 g leek;
- 400 g tomatoes;
- 1 pod of chili;
- 25 ml of olive oil;
- 2 teaspoons ground sweet paprika;
- 2 liters of chicken broth;
- salt, pepper, herbs for serving.
The method of cooking bright cream soup with seafood
Prepare the vegetables. Scrape carrots, rub on a large grater or cut into thin strips.
Celery stalks cut into small cubes.
Stem leek cut rings.
Small sweet-sour tomatoes are cut into four parts.
We cut the pods of chilli into small rings, a non-spicy chili pepper can be cut together with the seeds and the membrane.
Prepare seafood. Shrimps and mussels in advance, get out of the freezer, leave in the refrigerator for 1 hour, then put in a colander, rinsed with running water. Pay attention to the mussel flaps, so that the fragments of the flaps do not fall into the pan.
Take a deep pan with a thick bottom.
Pour olive oil into the pan. First fry the leeks with chili, then add the celery and carrots.
Fry the vegetables for about 15 minutes, until they are soft.
Then add the chopped tomatoes, cover the vegetables with the lid, simmer for 20 minutes on moderate heat.
Strain chicken broth, pour into a saucepan with vegetables.
Crush vegetables with broth using an immersion blender, add ground red paprika, which will give the soup a bright color and spicy flavor.
We salt. For balance, add sugar cream to your taste in cream soup with seafood. Bring to a boil, cook for 5 minutes.
In the boiling soup, we throw the mussels and shrimps, after it boils again, cook for another 2-3 minutes and remove the saucepan from the stove.
Seafood can not be cooked for a long time, they will become rubber, tasteless and greatly reduced in size.
We put the mussels and shrimps on plates, pour our bright cream soup, pepper them with freshly ground black pepper, decorate with fresh greens. Serve hot. Enjoy your meal!
Seafood cream soup can be seasoned with 20% cream. To prevent the cream from curdling, it is better to pour it in after the seafood has been added to the pan, heat it all up and remove it from the stove.
