Composition / ingredients
Cooking method
1. Peel the onion and carrot and cut into small cubes. It is advisable to cut the vegetables smaller - although the base still cooks for a long time - more than an hour, large pieces of carrots can remain stiff in the middle even after a long cooking.
2. In a saucepan with a thick bottom, heat the vegetable oil and put the peeled shrimp. Fry them, stirring occasionally, for about 4 minutes. They should be lightly browned. Then transfer the shrimp to a plate.
!!! Peeled shrimps can not be added at all, they play the role of decoration in the soup rather. Therefore, usually Bisque soup is prepared only from the peelings that remain after cooking other dishes.
3. Put the onion, carrot and shrimp peelings in a saucepan. Stir-fry for 3 minutes.
4. Pour 400 ml of water and wine into a saucepan. Add the tomato paste and mix everything well. Cover the pan with a lid and simmer all together over low heat for about 1 hour and 20 minutes, stirring the mass periodically. During this time, the vegetables will boil and it will be easy to turn them into mashed potatoes.
5. Wipe the resulting mixture through a sieve, cutting off the shrimp peelings from the rest of the mass. You will get a semi-viscous fragrant mass.
6. Pour the soup back into the pan and put it on the fire. Bring to a boil again and simmer over low heat for 3-5 minutes.
7. Meanwhile, warm up the cream, but do not boil it.
8. Pour hot cream in a thin stream with constant stirring, season the soup with salt and pepper and immediately remove from the heat.
9. Pour the soup on plates, adding fried shrimp to each and garnishing with basil.
Bon appetit!
This soup can be made not only from shrimp shells. Leftovers from lobsters, crabs, crayfish, lobsters and other crustaceans with similar taste qualities are also suitable.
This soup has a consistency somewhere between mashed soup and ordinary broth. It is quite fluid, not so viscous, so it is usually served by pouring it into an ordinary teacup. That is, it is not so much eaten as drunk.
The original presentation and taste will surely appeal to many seafood lovers.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
