How to make a delicious creamy shrimp soup? Recipe for Creamy Shrimp Soup. Cheese cream soup with shrimp

Seafood is not only very tasty, but also healthy. If you are tired of borscht and similar dressing soups, try making shrimp soup puree. It is difficult to find a person who can resist this delicious dish. The dish turns out to be so appetizing and pleasant in taste that it is not a shame to offer it to guests. Households will also not refuse such a treat.

Cooking features

The main ingredient in shrimp soup is not cheap, so it is important not to spoil the dish when preparing it. The process of cooking a dish is simple, but it requires taking into account some subtleties.

Recipes often state the weight of already peeled shrimp. If you buy unpeeled shellfish, then you will need 2-3 times more of them. A certain role is played by their size and the amount of ice glaze covering them.
When choosing, preference should be given to a product without dark spots and with a minimum layer of ice crust.
It is impossible to defrost shrimp in the microwave, as they contain a lot of protein, which coagulates with a sharp temperature drop.
Small shrimp cook no more than 5 minutes, large - 10 minutes. Do not cook them longer, otherwise they will become tough. Lay this product in the soup one of the last.
If you are chopping shrimp along with other foods, leave a few whole for garnishing. Many recipes involve only chopping vegetables, so it's worth paying attention to at what point in a particular recipe you need to puree the food.
To give the soup a creamy consistency, a blender is most often used. It is more convenient to use a submersible device. When working with it, you need to be careful: forgetting to turn it off at the time of immersion in the soup or removing it from it, you risk getting burned by flying splashes.
The creamy taste of soup-puree with shrimp is given by milk, cream, cheese, butter. Such dishes are more tender.

When serving with soup, it does not hurt to offer wheat croutons. They are easy to make on your own, but if you use store-bought ones, give preference to those that have the least intrusive scent. You can use croutons with the taste of shrimp or dill.

Shrimp soup

boiled-frozen shrimp in shell - 0.5 kg;
water - 0.5 l;
white table wine- 50 ml;
flour - 7–8 g;
cream - 100 ml;
butter - 60 g;
salt, paprika - to taste.

Cooking method:

Take the shrimp out of the freezer ahead of time to thaw. Drain excess liquid, let the clams dry.
Melt 40–50 g of butter in a saucepan, put the shrimp in it. Fry them for 2-3 minutes.
Add wine, simmer for a couple of minutes.
Pour warm water. 2 minutes after the liquid boils, remove the saucepan from the heat.
Drain the shrimp in a colander, but do not pour out the broth.
Free the cooled shrimp from the shell, put in a blender bowl. Add half a glass of broth to them, turn into mashed potatoes. Don't forget to set aside a few shrimp to garnish the finished soup.
Mix the shrimp mass with the remaining broth.
In a clean frying pan, melt the remaining butter, fry the flour in it.
Pour in the cream while whisking. Boil for a minute, remove from heat.
Salt the shrimp soup, bring to a boil. Pour into it in a thin stream cream sauce while constantly stirring the soup. Boil for a minute and remove from heat.

Pouring the soup into bowls, sprinkle it with paprika, garnish with reserved shrimp.

Shrimp potato soup

potatoes - 0.5 kg;
boiled-frozen shrimp (peeled) - 0.25 kg;
onions - 100 g;
carrots - 100 g;
butter - 80 g;
water - 0.5 l;
milk - 0.25 l;
cream - 0.25 l;
garlic - 2 cloves;
fresh dill, salt, turmeric, nutmeg- taste.

Cooking method:

Defrost the shrimp, let the water drain, dry with a towel.
Peel the potatoes, cut them into pieces of about 1–1.5 cm. The shape of the pieces does not matter, since the vegetables will still have to be chopped.
Scrape, wash the carrots. Blot with a towel, rub coarsely.
Free the onion from the husk, cut into medium-sized cubes.
In the bottom of the pot in which the soup will be cooked, melt the butter, using about half the amount indicated in the recipe.
Put onions and carrots in it. Saute vegetables for 5 minutes. Sprinkle with flour. Stir. Add potatoes.
Mix milk with water, pour over vegetables. Cook until the potatoes are quite soft.
Puree the contents of the pan using an immersion or regular blender. If the house does not have such equipment, you can do without it by rubbing the soup through a sieve.
Melt the remaining butter in a skillet.
Finely chop the garlic, put in the oil, fry for 1-2 minutes.
Put the shrimp in the pan, brown them for 2-3 minutes.
Transfer the shrimp to the soup pot. Add salt, spices, finely chopped parsley to it. Pour in the cream, stir.
Bring to a boil, stirring occasionally, simmer for 2-3 minutes and remove from heat.

When pouring the soup into bowls, make sure that everyone gets approximately the same number of shrimp.

Cheese cream soup with shrimps

potatoes - 0.8 kg;
carrots - 100 g;
peeled shrimp - 0.25 kg;
processed cheese - 0.2 kg;
water - 1 l;
milk or cream - 100 ml;
salt, spices - to taste.

Cooking method:

Wash, peel the vegetables, cut into small cubes, cover with water and cook until soft.
Pour off about half of the vegetable broth. Beat the rest with vegetables with a blender, turning it into a puree, or pass through a sieve.
Grind the cheese on a coarse grater.
Preheat vegetable broth add cheese to it. Simmer over low heat, stirring, until the cheese is completely melted.
Pour into saucepan with vegetable puree, bring to a boil.
Salt and pepper, add milk and shrimp, cook for 5 minutes after the soup boils again.

Soup cooked according to this recipe has a particularly delicate texture and pronounced creamy taste, which perfectly sets off the taste of shrimp.

Vegetable soup with shrimp and cream cheese

potatoes - 0.5 kg;
cauliflower - 0.2 kg;
bell pepper - 0.2 kg;
carrots - 100 g;
peeled shrimp - 0.3 kg;
cream cheese - 0.2 kg;
water - 1.5 l;
salt, spices - to taste;
whipped cream (optional) - to taste.

Cooking method:

Wash, peel the potatoes, cut into medium-sized cubes.
Peel the carrots, cut into slices.
Pepper free from seeds, cut into quarters of rings.
Rinse the cabbage, sorting into inflorescences.
Boil water, dip the vegetables in it and cook them until soft.
Boil the shrimp separately.
When the vegetables are cooked, mash them together with the broth in any way you like.
Cheese cut into cubes.
Bring the soup to a boil, add salt, spices and cheese. Cook until the cheese pieces have melted.

When serving, garnish the soup with whipped cream. Divide the cooked shrimp into bowls filled with soup.

Creamy shrimp soup has a pleasant texture, delicate taste. It can be prepared not only for family dinner but also to treat guests.

Here is a list of the ingredients needed to make cream cheese and shrimp soup:

400 grams of processed cheese.
½ kg potatoes.
400 grams of shrimp (peeled).
2 carrots.
1 sl. sunflower oil.
1 bunch fresh dill or 2 tbsp. dried.
1 tsp salt.
A pinch of ground pepper.

Cream soup has a light and tender texture

Cream soup is a dish that can be prepared both for a holiday and on a regular weekday. His distinctive feature are cream or milk included in the recipe. The consistency of this soup is very light, and the taste is tender and unique.

Cream soup preparation starts with preparatory phase- the products are boiled, and then crushed with a blender. Cooking time - individually for each product. So, for vegetables, 20-30 minuts are enough, and for meat and legumes - more.

The calorie content of the dish depends on what ingredients it is prepared from. To make it dietary, you need to cook soup in vegetable broth and add cream with a minimum percentage of fat. So, you can make cream cheese soup. This dish is rich. useful substances, and the approximate calorie content of one serving is about 60 calories.

There are many recipes and variations for making cream soup. You can choose from soup puree with cheese, pea, mushroom or vegetable soup puree. For lovers unusual dishes there are recipes for cream cheese soup, shrimp or crab soup.

The taste of the dish depends primarily on what kind of cheese to put in the soup. Depending on the recipe, hard and semi-hard cheeses are used for puree soup - these are parmesan, cheddar or Swiss. Some prefer to add processed cheese. Cheese is the last ingredient in the soup. It is pre-rubbed on a grater or finely cut with a knife. In hot broth, it instantly dissolves, giving the dish a unique flavor.

Cheese is one of those foods that is considered both tasty and healthy. It is rich in protein, the content of which is not inferior to meat or fish. If a person spends a large number of calories throughout the day, then cheese is exactly the product that replenishes the energy expended. Each type of cheese is useful in its own way: mozzarella - for those who suffer from insomnia, camembert - for people with problems of the gastrointestinal tract, gouda, eluas and emmental - sources of calcium. For getting daily allowance necessary elements enough to eat 70-100 grams of cheese per day.

Look at the photo! Cheese soup Puree looks very appetizing, and it is not difficult to prepare it at all! Such a first course can be cooked on vegetable or on meat broth, according to the time needed, respectively, 30 or 50 minutes.

Cream cheese soup recipe step by step

Peel potatoes and cut into cubes. Transfer it to a saucepan, fill with water so that it completely covers it. Boil until fully cooked, and do not pour out the water where the potatoes were boiled - this will be the broth for cream soup.
In the meantime, take care of the carrot - it needs to be peeled, finely grated and fried in vegetable oil. Just enough to make it soft. Carrot is the product that gives ready meal beautiful colour.
Transfer the sautéed carrots to the broth (the water where the potatoes were boiled), and the potatoes remain there. Kill these products with a blender, you should get a puree liquid consistency with a delicate yellow tint.
Put the frozen shrimp (already peeled) into the creamy mass. Put the pot of soup on the fire and bring it to a boil.
Set aside a few shrimp to decorate the dish - put the shrimp in a separate bowl and boil until tender.
Next, for cream soup, you need to prepare processed cheese - grate them and put in a dish 5-8 minutes before the end of cooking. When you put the cheese in a saucepan, you need to constantly stir so that lumps do not form.
At the end of the cream soup with shrimp, pepper and salt to taste.

Shrimp puree soup is ready, pour it in portions on plates and garnish it with separately boiled shrimp. You can also sprinkle it with chopped herbs. By a similar principle, you can cook mashed chicken cheese soup. From an unusual and original first course, your guests will be delighted.

This soup recipe can be modified according to your preferences. For example, if you do not like carrots, then to get the desired color, you can season with spices, which will also give the dish the desired color. It can be turmeric, saffron, etc.

Bon appetit!

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 chefs 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 shrimp puree soup - 15 varieties

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

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.

We spread the finished 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 due to taste preferences. In shrimp puree soup, vegetables complement each other with flavors and saturate the dish with a 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 onions 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 into a blender and blend to homogeneous mass by adding 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.

Combine 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 over low heat for 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. Punch the 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.

Shrimps will acquire an unforgettable taste if they are first fried in olive oil. You can additionally serve feta cheese with the soup as follows: knead the cheese with spices and put it in a pastry bag.

Ginger gives this dish a special piquancy. A feature of this dish is the absence 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 cooked.

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 mediterranean style. A characteristic feature of all puree soups is the cooking process in which the components of the soup are crushed 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 at home. 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.

In my view, everything related to shrimp smells of an aristocratic touch of a well-fed and comfortable life for your own pleasure. First of all, such an attitude towards seafood is associated with its, of course, exorbitantly high cost. But today I couldn't resist them. New Year's discounts are to blame!

For a kilo of selected uncleaned arthropods, I gave only some 400 rubles. To celebrate, I will now cook a soup with shrimp and melted cheese, a simple recipe that I have laid my eyes on for a long time.

As for today's soup. It will consist of melted cheese, shrimp and potatoes. Well, I'll add dill for freshness. Absolutely unpretentious composition of the soup puree recipe. It is in this form that the first dish will be served on the table. I know that not everyone loves this kind of treat, but I belong to that category of citizens who highly appreciate them - as for taste qualities, and usefulness for our body.

Do you guys like cream soups? Or, given the choice, would you prefer to eat regular shrimp cheese soup, not mashed? While you think, I will tell you how to cook it.

500 grams of boiled frozen shrimp;
4 larger potatoes;
2 processed cheese;
1.5 liters of water;
a glass of cream;
dill:
salt.

I peel potatoes and boil them in salt water.
While it is cooking, I clean the shrimp. I remove the head and take out the delicious meat from the shell. From half a kilo only 250 grams remained. I leave the most beautiful and largest shrimp to decorate the soup.
I take the potatoes out of the water. I don't use vegetable broth.
I add a glass of cream to the potatoes and turn it into a puree with special device- pushers.
I spread the resulting creamy mass into the potato broth and mix.
I rub processed cheese on the large side of the grater. Cheese specially designed for cooking soup is best suited. They quickly dissolve in it. Personally, for shrimp soup, I chose melted cheese with an onion flavor.
Combine grated cheese with mashed potatoes, bring to a boil and cook until melted cheese is completely dissolved. It's about 5-10 minutes.
Then I lay, peeled shrimp and bring the soup to a boil. Immediately remove from heat, sprinkle with chopped dill, close the lid and give the first dish, infuse for a while.
And the last most fascinating moment. I decorate the soup with a sprig of dill and, with trepidation, put the reserved boiled shrimp. You must not drown!

It's time to take stock and pour the puree soup into bowls. It is worthy, only the gods eat. So what prevents us from being them today? I won’t catch shrimp in it, let them calmly wait in the depths of the cheese. I'll get a silver spoon and be a god for a few minutes.

Modest processed cheese, familiar from childhood to more than one generation of people who grew up in Russia. What can you expect from this small piece, from which the foil can hardly be removed? But the soup turns out to be the most delicious from it. Add king prawns to it and you already have in front of you not a simple soup from the Soviet past, but gourmet dish worthy of a dinner party.

You will need:

potatoes 4 pcs
processed cheese "Druzhba" 3 pcs
onion 1 pc
carrot 1 piece
king prawns 500 gr
salt pepper

Step by step photo recipe:

To prepare this soup, it is better to take large shrimp with tail. You can, of course, buy completely peeled shrimp, but they are usually small and simply will not be felt in the soup. Therefore, take 500 gr of frozen king prawns put in a bowl and fill them with boiling water.

Shrimps are in boiling water 3-5 minutes, then discard them in a colander.

Clean the shrimp from ponytails. Leave a few pieces with tails to decorate the soup when serving.

cut peeled shrimp. Do not grind, just cut into three parts.

cut into small pieces onions, potatoes- cubes, carrot grate on a fine grater.

Potato dip in boiling water (2 liters), salt, add Bay leaf and simmer 15 minutes.

Heat oil in a pan and fry the onion over low heat until transparent.

Add grated carrot and sauté vegetables until soft. 10 minutes.

processed cheese clear the packaging.

Advice: when buying processed cheese, pay attention to the inscription on the package. It should be written "melted cheese". Now often sold under the guise of cheese "melted product" in which there is actually no cheese.

Break the cheese into pieces.

Put the cheese in a small saucepan, add half a cup of boiling water and put it on slow fire, stir to the cheese has melted. Pieces of cheese can be thrown directly into the soup pot, but this way it will dissolve faster and better.

Add the melted cheese to the pot where the potatoes are already cooked. Bring to a boil and add the sautéed vegetables. Taste the soup for salt, adjust if needed. In principle, the soup is already ready, it remains only to put the greens and you can eat with. This is how it looks.

But don't forget the shrimp add them to the soup immediately after the sautéed vegetables.

Bring soup to a boil and add finely chopped

As soon as the soup boils again, cover with a lid and turn off the heat. Let the soup rest for 15-20 minutes. When submitting, put in a plate, one shrimp with a tail. Bon appetit!

Cheese soup with shrimps. Short recipe.

You will need

potatoes 4 pcs
processed cheese "Druzhba" 3 pcs
onion 1 pc
carrot 1 piece
refined sunflower oil 70-100 ml
king prawns 500 gr
salt pepper

Frozen shrimp, put in a bowl and pour boiling water for 3-5 minutes, then drain in a colander.
Remove the tails from the shrimp and cut into 3 pieces. Leave a few pieces with tails to decorate the soup when serving.
Finely chop the onion, potatoes - cubes, grate the carrots on a fine grater. Dip potatoes in boiling water (2 liters), salt, add bay leaf and simmer for 15 minutes.
Heat the oil in a frying pan and fry the onion over low heat until translucent. Add the grated carrots and sauté the vegetables until soft, about 10 minutes. Break the melted cheese into pieces, put in a small saucepan, add half a glass of boiling water and put on a slow fire, stir to melt the cheese. Add the melted cheese to the pot where the potatoes are already cooked. Bring to a boil and add the sautéed vegetables.
Taste the soup for salt, adjust if needed.
Add the shrimp to the soup immediately after the fried vegetables, bring to a boil and put the finely chopped greens.
As soon as the soup boils again, cover with a lid and turn off the heat. Let the soup rest for 15-20 minutes. When serving, put one shrimp with a tail on a plate.

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