Cream of shrimp soup

5

by: Chef Cracks






A delicious soup from eRecipe.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1/2 cup (100 g) butter

1 carrot (finely diced)

1 onion (minced)

1 1/2 lb (750 g) raw or cooked small shrimp in shell

3 3/4 cups (900 ml) Fish Stock

1 leaf bay

2/3 cup (150 ml) dry white wine

3 tablespoons all-purpose flour

1 1/4 cups (300 ml) milk

2/3 cup (150 ml) heavy cream

1 pinch of cayenne pepper

Salt and freshly ground black pepper

Nutrition Facts
Cream of shrimp soup

Servings Per Recipe: 4

Amount per Serving

Calories: 434

  • Total Fat: 23.8 g
  •     Saturated Fat: 13.3 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 281.6 mg
  • Sodium: 1417.2 mg
  • Total Carbs: 15.1 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 5.7 g
  • Protein: 32.1 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Melt 2 tablespoons (25 g) of the butter in a medium-sized pan. Add the carrot and onion and cook over a medium heat for 3 to 4 minutes. If you are using raw shrimp, add them to the pan and turn them over for 5 minutes, until they are just cooked and have all turned pink.

2.  Remove one-third of the shrimp from the pan and, when they are cool enough to handle, peel them. Return the shells to the pan. If you are using cooked shrimp, just peel one-third of them and put the shells and the rest of the shrimp into the pan. Add the fish stock, bay leaf, and white wine, bring to a boil, and simmer for 20 minutes.

3.  Blend the soup, in batches if necessary, for a few seconds until coarsely blended but not completely smooth. Pour into a conical sieve set over a clean pan and press out all the liquid with the back of a ladle.

4.  Melt 3 tablespoons (40 g) of the remaining butter in another pan, stir in the flour, and cook for 30 seconds. Gradually stir in the milk and then the strained soup. Simmer over a low heat for 15 minutes, stirring occasionally. Whisk in the rest of the butter, along with the cream and cayenne pepper. Season with a little more black pepper and some salt.

5.  Pour the soup into a warmed tureen and serve with a bowl of the peeled shrimp. Place a few of the shrimp into each bowl before Iadling in the soup.

related recipes

comments

Serena

5