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Cheese soup with shrimp

Cheese Soup with Shrimp

Pretty, appetizing, light, and so tasty! Cheese soup with shrimp is a refined take on everyone's favorite processed-cheese soup. Sautéing the carrots gives it a cheerful yellow color, and the shrimp add a tangy note to the flavor.

Maria

Recipe author

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Composition / ingredients

Servings:

Shrimp

200

Processed cheese

150

Butter

Potatoes (large)

Carrots (or 2 small)

Garlic

Ground pepper blend

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 39 % 12 g

Carbohydrates 29 % 9 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make cheese soup with shrimp? Prepare the ingredients. Thaw the shrimp ahead of time and peel them if they're in the shell. Set aside a few tail-on shrimp (without the head) for garnish. Use good-quality cheese, with no milk-fat substitutes — tasty cheese. It's better if it's plain and creamy, with no add-ins. Wash and peel the vegetables.
Step 2:

Cut the potatoes into small pieces. Grate the carrots on the coarse side of a grater.
Step 3:

Cover the potatoes with water and set them on the heat.
Step 4:

Melt the butter in a skillet. Use real butter, with no vegetable additives.
Step 5:

Fry the shrimp over high heat until golden, for a couple of minutes, no more — seafood turns tough from long heat treatment. Transfer the shrimp to a plate.
Step 6:

Put the carrots in the same skillet and sauté them, stirring, for 2–3 minutes.
Step 7:

Add the carrots to the potatoes. Cook the vegetables until the potatoes are done, about 15 minutes — when you press one with a spoon, it should break apart easily.
Step 8:

Add the processed cheese to the soup and stir until it has completely dissolved.
Step 9:

Add the fried shrimp, pressed garlic, and pepper blend to the soup. Stir. Add salt if needed.
Step 10:

Take the pot off the heat and let it rest, covered, for about 10 minutes. Then serve. Enjoy!

I'd been wanting to make something like this for a long time — I love fish and seafood soups more than any other. It's better to use cheese with no add-ins — purely creamy. And be sure to taste it before salting at the end — you may not need any more salt.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
Important! The wrong skillet can ruin even the best recipe. For all the details on how to choose the perfect skillet for different dishes, read here.