Cream soup with shrimp

The bright rich taste of shrimp is simply unearthly bliss. Is cream soup and mashed soup the same thing? Despite the fact that certain stages of cooking are very similar (both use a blender), there are still differences. Firstly, it is the consistency of the finished dish. In cream soup, it is smoother, homogeneous, really resembling a delicate cream. And this should be sought when preparing this soup. But mashed soup can allow small pieces of vegetables, mushrooms or meat. Well, the presence of cream. They are mandatory in cream soup.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

500

King Prawns (frozen in a shell)

400

Cream (20%)

100

Butter

White wine (dining room)

Flour

Paprika

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 44 % 7 g

Carbohydrates 13 % 2 g

104 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. To prepare cream soup with shrimp, we will need: clean drinking water, shrimp, white table wine, cream, butter, paprika, flour and salt.
Step 2:
Pre-defrost the shrimp. Drain the liquid released during defrosting. Dry the shrimp. Do not peel the shrimp during cooking, as the shell will make the broth more saturated to taste. If there is a head, then you can leave it and remove it later (step 6) along with the shell.
Step 3:
Melt butter in a saucepan.
Step 4:
Add shrimp. Fry, stirring, for 2-3 minutes.
Step 5:
Pour wine and water into a saucepan. Bring to a boil. Let it boil for 2-3 minutes and remove the saucepan from the heat.
Step 6:
Flip the shrimp into a colander.
Step 7:
The broth in which the shrimp were cooked, save and strain.
Step 8:
Cool the shrimp. A few shrimps should be set aside for decoration, the rest should be cleaned from the shell and head (if there is one).
Step 9:
Put the peeled shrimp in a blender bowl. Pour in 100 ml of broth.
Step 10:
Beat the mass into a homogeneous puree.
Step 11:
Pour the remaining broth into the shrimp puree. Mix it up. Pour the soup into a saucepan and put it on fire. Bring to a boil.
Step 12:
While the soup is boiling, fry the flour in a dry pan with constant stirring until light golden brown.
Step 13:
Pour the cream into the flour and mix thoroughly so that there are no lumps. Put out for 2 minutes and remove from the heat. If you can't get rid of the lumps at the same time, it doesn't matter, you just need to rub the resulting sauce through a sieve.
Step 14:
As soon as the soup boils, pour in the creamy flour mixture in a thin stream, stirring constantly. Cook the cream soup for another 1 minute and remove from the heat.
Step 15:
Pour the cream soup on plates. Sprinkle with paprika, garnish with delayed shrimp and herbs. Bon appetit!