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Cream soup with shrimp

Creamy Shrimp Bisque

The bold, rich flavor of shrimp — pure, out-of-this-world bliss. Are a "cream soup" and a "puréed soup" the same thing? While some of the steps are very similar (both use a blender), there are real differences. First, the texture of the finished dish: a cream soup is smoother and more uniform, truly like a delicate cream — and that's what you're aiming for here. A puréed soup, by contrast, can have small bits of vegetables, mushrooms, or meat. And then there's the cream: in a cream soup, it's a must.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

500

Jumbo shrimp (frozen, shell-on)

400

Cream (20%)

100

Butter

White wine (dry table wine)

Flour

Paprika

Salt

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

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. For creamy shrimp bisque you'll need: clean drinking water, shrimp, dry white table wine, cream, butter, paprika, flour, and salt.
Step 2:

Thaw the shrimp ahead of time and drain off any liquid from thawing. Pat them dry. Don't peel the shrimp before cooking — the shells make the broth richer. If they still have heads, leave those on and remove them later (step 6) along with the shells.
Step 3:

Melt the butter in a saucepan.
Step 4:

Add the shrimp and cook, stirring, for 2–3 minutes.
Step 5:

Pour the wine and water into the saucepan. Bring to a boil, let it simmer for 2–3 minutes, then take it off the heat.
Step 6:

Drain the shrimp in a colander.
Step 7:

Save the cooking liquid and strain it.
Step 8:

Let the shrimp cool. Set a few aside for garnish and peel the rest, removing the shells and heads (if any).
Step 9:

Put the peeled shrimp in a blender and pour in 100 ml of the cooking liquid.
Step 10:

Blend it into a smooth purée.
Step 11:

Stir the remaining cooking liquid into the shrimp purée. Pour the soup into a pot and bring it to a boil over the heat.
Step 12:

While the soup comes to a boil, toast the flour in a dry skillet, stirring constantly, until lightly golden.
Step 13:

Pour the cream into the flour and stir well so there are no lumps. Cook for 2 minutes, then take it off the heat. If you can't get the lumps out, no problem — just press the sauce through a sieve.
Step 14:

As soon as the soup boils, pour in the cream-and-flour mixture in a thin stream, stirring constantly. Cook the bisque for 1 more minute, then take it off the heat.
Step 15:

Ladle the bisque into bowls. Sprinkle with paprika and garnish with the reserved shrimp and fresh herbs. Enjoy!