Usuba
Creamy Shrimp Soup
A delicate cream soup with sea shrimp, vegetables and airy butter foam. The dish combines the subtle flavor of seafood with the aroma of tomato and fresh vegetables.
- Total
- 30 min
- Standard serving
- 954.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare the vegetable broth.
- 2
Step 2
Chop the onion, carrot, zucchini, and potato.
- 3
Step 3
Fry the onion in a small amount of olive oil until golden. Add the carrots and fry for 5–7 minutes.
Pour half a cup of water or broth, simmer the vegetables. At the end, add tomato paste, stir and let cool.
- 4
Step 4
Add potatoes to the boiling broth. After 5 minutes, add broccoli, then after another 5 minutes add zucchini.
- 5
Step 5
Add the sautéed mixture with tomato paste to the soup. Simmer for another 15 minutes.
- 6
Step 6
Season the soup with ground chili pepper and other spices to taste.
- 7
Step 7
Let the soup cool for about 10 minutes, then puree it to the consistency of thick sour cream.
- 8
Step 8
Whip the cream until stiff peaks form. Pour the soup into bowls and place the whipped cream in the center.
Sprinkle with ground chili pepper and Provençal herbs. Arrange boiled shrimp on top.
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