Cheese cream soup with shrimp. Cheese soup with shrimp Cream soup with shrimp and melted cheese

Before preparing cream cheese soup with shrimp, you will need to lightly boil them in salted water. Like most seafood, shrimp cannot be cooked for long, so they are cooked separately and added to the finished dish. In order not to subject the shrimp to prolonged heat treatment, you can simply lower them into boiling water, hold for 3-5 minutes and remove. This time will be enough for them to get ready. If you cook them longer, the tender meat will become tough and lose all its unique taste.

You should also pay attention to the selection of shrimp in the store. The taste of the finished treat will depend on their quality. It is best not to buy shrimp that have already been peeled - they have already been cooked and will be dry. The most delicious are considered to be fresh or freshly frozen, not peeled from the shell.

Cheese soup with shrimp can be prepared in a saucepan, in a slow cooker, or even in peas - choose the dishes and cooking method to suit your taste.

Wash the potatoes, wash them and cut them into thin cubes.

Pour the species into a saucepan, bring to a boil and put the potatoes in it. Cook over medium heat for 15-20 minutes until the potatoes are cooked.

Frozen shrimp should be allowed to thaw. Pour water into a separate bowl or saucepan, let it boil, add salt and place the shrimp in it. After they boil, cook for another 4-5 minutes - no more. Remove to a colander or plate, cool and peel.

Mash the potatoes using a potato masher or blender.

Grate the processed cheese and add to the mashed potatoes. Stir well, add a little water if necessary and bring the soup to a boil.

Once the cheese is completely melted, you can add your favorite spices to taste and remove from heat.

Shrimp can be added to the pan or plate when serving the dish.

Recipe for cheese soup with shrimp in a slow cooker

If you use this recipe for cheese soup with shrimp in a slow cooker, the sequence will be slightly different.

Pour some water into the multicooker bowl, bring it to a boil and cook the shrimp in it. Pour out the water, rinse the bowl and pour in fresh or ready-made chicken or vegetable broth.

Place the potatoes and cheese in the bowl at the same time, set the appliance to Cooking or Stewing mode, and close the lid. Cooking time is 20-25 minutes, during which time you will have time not only to peel the shrimp, but also to figure out how to serve this treat.

Like other seafood dishes, the soup can be served with slices of toasted white bread. To do this, you will need to take a piece of bread or loaf, cut it into not very large pieces and fry on all sides until golden brown.

If you want to surprise your guests and prepare soup for a holiday, then it would be best to serve it in a ceramic pot. To do this, right before serving, you will need to sprinkle a little hard grated cheese on top and let it lightly brown in the oven - at a temperature of 180-200 degrees, this will take no more than 5 minutes. Bon appetit!

The first dish based on seafood was previously considered traditionally Japanese, but recently not only sushi and rolls have entered the diet of European peoples, but also various creamy soups. The taste of cream soup with shrimp is simply extraordinary - it is tender, without the taste of meat and has a unique consistency.

Therefore, if you are already tired of traditional soups, such as borscht, cabbage soup and solyanka, be sure to try making cream soup with shrimp. You will not regret it! And the cream soup recipe is quite simple.

Ingredients

Large shrimps - 500 gr.
Onions - 1 pc.
Garlic - 4 cloves
Medium carrots - 1 PC.
Processed cheese - 3 pcs.
Salt - 1.5 tsp.
Water - 1.5 liters
Parsley
Sunflower oil for frying

Instructions

In addition to the products listed, for shrimp cream soup you will definitely need a food processor or blender with a glass, that is, an electric device capable of grinding and whipping a liquid mass with a volume of about one and a half liters.
At the first stage of preparation, you need to boil the shrimp. More precisely, the process of preparing them is such that they are placed in salted boiling water and when it boils again, you need to remove the pan from the heat and wait 15 minutes. At this time, the seafood will be ready and sink to the bottom. Next, the water is drained from the pan and once the shrimp have cooled, they need to be cleaned.

The second stage is the preparation of frying onions, garlic and carrots. Onions need to be cut in half and chopped to half a centimeter pieces.
Carrots for frying are not grated, but finely chopped. In the future, everything will be ground in a food processor and the taste of individual pieces of vegetable will not be noticeable.
The color of the soup will depend mainly on the color of the carrots; the richer it is, the more orange the soup will turn out. Light varieties of this vegetable make an almost creamy dish.
The garlic must be chopped very finely. When fried, it gives the dish an inimitable taste and its spiciness is not felt at all.

Place all chopped ingredients in a preheated oiled frying pan and fry for 10-15 minutes until golden brown over low heat.
Pour 1.5 liters of water into a small saucepan and pour the fried vegetables into it. Then place the pot on the stove to let its contents boil. Cook fried foods for about 15 minutes with the addition of salt.
After the indicated time, add 2/3 of all the shrimp and cook the soup for another 10 minutes.
Processed cheese should be cut into small squares and added to the soup. When the contents boil, set aside for 15 minutes.
After the specified time, the dish is almost ready.
The last step in preparation is whisking. Before pouring the soup into the processor bowl or blender glass, you should wait until the liquid has cooled. You need to beat at maximum speed for 2-3 minutes.
When serving the dish, add the remaining 1/3 of the shrimp and some parsley or cilantro leaves (dill, onion, etc. will not work). The soup goes well with bread or croutons.

In my opinion, everything connected with shrimp smacks of an aristocratic touch of a well-fed and comfortable life for one’s pleasure. First of all, this attitude towards seafood is associated with its, of course, prohibitive cost. But today I couldn’t resist them. New Year's discounts are to blame!

For a kilo of selected unpeeled arthropods I paid only about 400 rubles. To celebrate, I’m now preparing soup with shrimp and melted cheese, a simple recipe that I’ve had my eye on for a long time.

As for today's soup. It will consist of processed cheese, shrimp and potatoes. Well, I’ll add dill for freshness. A very simple recipe for puree soup. It is in this form that the first course will be served on the table. I know that not everyone likes this kind of treat, but I belong to that category of citizens who highly value them - both for their taste and their usefulness for our body.

Do you friends like cream soups? Or, if you are given a choice, would you prefer to eat regular shrimp cheese soup, not pureed? While you are thinking, I will tell you how to prepare it.

500 grams of boiled frozen shrimp;
4 larger potatoes;
2 processed cheese;
1.5 liters of water;
a glass of cream;
dill:
salt.

I peel the potatoes and boil them in salted water.
While it is cooking, I peel the shrimp. I remove the head and take out the delicious meat from the shell. From half a kilo there is only 250 grams left. I leave the most beautiful and largest shrimp to decorate the soup.
I take the potatoes out of the water. I don't pour out the vegetable broth.
I add a glass of cream to the potatoes and turn them into puree using a special device - a masher.
Spread the resulting creamy mass into the potato broth and stir.
I grate processed cheese on the coarse side of a grater. Cheese specifically designed for making soup is best. They quickly dissolve in it. Personally, for the shrimp soup I chose processed cheese with a hint of onion.
I combine the grated cheese with mashed potatoes, bring to a boil and cook until the processed cheese is completely dissolved. It's about 5-10 minutes.
Then I add peeled shrimp and bring the soup to a boil. I immediately remove from the heat, sprinkle with chopped dill, close the lid and let the first dish sit for a while.
And the last most fascinating moment. I decorate the soup with a sprig of dill and with trepidation place the saved boiled shrimp on top. You must not have drowned!

It's time to sum up the results and pour the puree soup into plates. Only gods deserve to eat it. So what prevents us from being them today? I won’t catch shrimp in it; let them wait quietly in the cheese depths. I’ll take out a silver spoon and be a god for a few minutes.

Puree soup with shrimp has a light and delicate consistency. It can be prepared both on an ordinary day and surprise your loved ones, and for a holiday. Most people are accustomed to the fact that lunch always includes the first hot dish. Many chefs know how to prepare various soups. An alternative to regular soups can be pureed soups. In this article we propose to consider options for preparing puree soups with shrimp. It can be combined with various seafood, giving it a variety of flavors.

This dish is tender and at the same time satisfying. Shrimp contain only 97 kcal, so they are considered dietary. Due to their high protein content and low fat content, they perfectly satisfy hunger. They are rich polyunsaturated Omega-3 fatty acids, potassium, calcium, zinc, iodine, and vitamins. A, E, D and K.

Shrimp dishes are great for a healthy diet. When choosing shrimp, you need to consider the appearance of the shrimp. Pay attention to the shelf life, even though you purchase a frozen product, you still run the risk of purchasing a spoiled product. At home, store shrimp in the freezer, but it is best to use shrimp immediately, as when re-frozen they lose their flavor properties.

How to cook puree soup with shrimp - 15 varieties

Puree soup with shrimp goes well with a variety of seafood. In this recipe we use mussels. Unfortunately, we do not always have the opportunity to purchase fresh seafood, but frozen seafood is always available as an alternative to fresh.

Ingredients:

Leeks - 2 pcs.
Potatoes - 4 pcs.
Milk - 200 ml.
Shrimp - 5 pcs.
Mussels - 6 pcs.
White wine - 100 ml.
Olive oil - 50 ml.
Butter - 50 gr.
Greenery
Thyme
Feta

Preparation:

First of all, prepare the leeks and potatoes. We take the white part of the leek, cut it quite large, also prepare the potatoes, cut them and put them in a saucepan, lightly fry them in butter over low heat.

At the same time, we clean the shrimp and prepare the mussels. Add olive oil to a heated frying pan and fry the shrimp and mussels over low heat. Add white wine and evaporate the alcohol.

Add a little water to the potatoes and onions, after boiling, add milk and leave for 20 minutes until cooked.

Place the prepared potatoes and onions into a blender, trying not to add liquid, and add chopped herbs. As you steam, add liquid, observing the consistency. Place the pureed soup in a saucepan and add salt.

Take a little cheese separately and add thyme petals to it. Mix it all.

The cheese is served separately in a shot, which is placed in a plate with puree soup. Next, lay out the mussels and shrimp, pour the juice over them. The dish is ready.

For fish lovers, the combination of shrimp and sardine is perfect. This dish is easy to prepare, it is easily digestible, and the benefits from it are many times greater, plus such soups are incredibly tender.

Ingredients:

Shrimp - 300-400 gr.
Sardines - 400-500 gr.
Carrots - 2 pcs.
Parsley root - 1 pc.
Onions - 2 pcs.
Butter - 2 tbsp.
Wheat flour - 2 tbsp.
Fish broth - 1.5 l.
Milk - 2 tbsp.
Salt - to taste.

Preparation:

Prepare the onions and carrots. Boil until half cooked in lightly salted water. Add the sardines separated from the heads. Strain the broth.

We peel the shrimp and fry them in butter and flour with roots and onions.

Prepare white sauce. Melt the butter and add flour.

Stir constantly until it reaches a beautiful golden color. Remove from heat and add milk. Add salt to taste.

Place on the fire and bring to a boil. Cook for another 3 minutes.

We pass the fried shrimp and vegetables in a blender, while adding broth, bringing the mass to the consistency of a thick cream soup.

Add prepared white sauce.

Decorate the finished dish with herbs.

Many people do not eat some very healthy vegetables due to taste preferences. In puree soup with shrimp, vegetables complement each other with flavor tones and imbue the dish with a new, unique taste that will surprise even the most demanding gourmets.

Ingredients:

Shrimp - 250 gr.
Zucchini - 1 pc.
Onions - ½
Carrots - 1
Broccoli - 150 gr.
Cream - 100 ml. 10%
Hard cheese - 50 gr.
Garlic - 1 clove
Butter - 50 gr.
Lemon juice - 1 tsp.
Dill
Pepper

Preparation:

Prepare the vegetables: cut the zucchini into large cubes, chop the onion and carrots as well. Divide the broccoli into florets and remove the hard part. Put it all into a saucepan. Fill with water so that the water barely covers the vegetables. Bring to a boil and cook for 10 minutes.

In the meantime, prepare the shrimp and remove their shells. Place in a heated frying pan, greased with butter, add a finely chopped garlic clove, lemon juice and fry.

Place the prepared vegetables in a blender, gradually adding liquid, add chopped dill, cream, salt and pepper.

Puree soup with shrimp goes well with canned corn. It will give the dish a unique flavor and fill the dish with bright colors.

Ingredients:

Canned corn - 300 gr.
Wheat flour - 2 tbsp. l.
Shrimp - 300 gr.
Chicken or vegetable broth - 400 ml.
Butter - 30 gr.
Milk - 400 ml.
Onions - 1 pc.
Salt, herbs, spices - to taste.

Preparation:

Place the canned corn in a blender and blend until smooth, adding broth.

Transfer to a saucepan and bring to a boil.

Onion mode and place in a hot frying pan greased with butter. Fry.

Then add flour there. Mix.

Add milk to the pan and bring to a boil.

Pour the resulting mass into a pan with corn. Cook for 10 minutes, stirring constantly.

You can dilute the soup with milk and bring it to the required consistency.

Peel the shrimp from the shell and add to the soup. Add salt and cook for 10 minutes.

When serving, you can add chopped herbs to the dish and serve with crackers.

Puree soup with shrimp and salmon will surprise even the most demanding culinary preferences. You can prepare it for a holiday and please your loved ones.

Ingredients:

Potatoes - 600 gr.
Processed cheese - 150 gr.
Garlic - 4 cloves
Milk - 300 ml.
Salmon fillet - 250 gr.
Shrimp - 150 gr.
Vegetable oil - 50 gr.
Pepper

Preparation:

Preparing the potatoes. Cut into cubes and set to cook, covering with water. Bring until done - about 20 minutes.

Pour oil into a heated frying pan, add chopped garlic and lay out peeled shrimp. Fry on both sides.

After draining the excess liquid, mash the potatoes or transfer them to a blender. Add melted cheese.

Place the salmon fillet in a blender, add 2 cloves of garlic and grind with the addition of milk.

Combine mashed potatoes and salmon and mix. Add salt and pepper and set to cook for 2 - 3 minutes.

Place shrimp on top of the finished puree soup. Can be served with toasted croutons.

Vegetable puree soup with shrimp has absorbed a huge number of useful elements. Thanks to its puree-like consistency, it greatly benefits from regular soups.

Ingredients:

Carrots - 3 pcs.
Onions - 1 pc.
Cauliflower - 300 gr.
Butter - 70 gr.
Zucchini - 1 pc.
Potatoes - 2 pcs.
Garlic - 2 cloves
Cream - 100 ml.
Peeled shrimp - 200 gr.
Turmeric - 1/3 tsp.
Dill - 1/2 bunch
Salt, ground black pepper to taste

Preparation:

Preparing the vegetables. Cut carrots into slices. Diced onion. We separate the cauliflower into pieces.

Cut the zucchini and potatoes into slices. Chop the garlic into small pieces.

Heat butter in a frying pan, add carrots and fry for 3 minutes. Add onion and zucchini, fry for another 3 minutes.

Add cauliflower, potatoes, pour 1.5 liters of water and cook over low heat for 15 minutes. Add chopped garlic and cook for another 2 minutes.

Separately, cook the shrimp in boiling salted water.

Grind the prepared vegetables together in a blender, gradually adding liquid. Add seasonings - turmeric, salt and ground black pepper.

Decorate the finished dish with shrimp and herbs.

In the fall, puree soup with shrimp and fresh pumpkin is perfect for preparing something unusual. Pumpkins are low in calories and rich in fiber, and are also a source of carotene.

Ingredients:

Pumpkin - 1 kg.
Onions - 2 pcs.
Shrimp - 150 gr.
Carrots - 2 pcs.
Garlic - 2 cloves
Curry - 1 tbsp.
Olive oil - 50 gr.
Parmesan - 100 gr.
Ginger - 30 gr.
Pepper

Preparation:

Preparing the vegetables. Peel the pumpkin and carrots. Let's cut it.

Pour oil into a heated frying pan. Add garlic and chopped vegetables. Fry for 7 - 10 minutes.

Add salt, pepper, curry and mix.

Add water and leave for 10 - 15 minutes until done.

Boil the shrimp and remove the shell.

Place the vegetables in a blender, grind until smooth, gradually adding liquid, bringing the puree soup to the desired consistency.

Place the puree soup on a plate, add shrimp and cheese. The dish is ready.

Most of us eat rice quite often. It can be added to soups, salads, served with meat, baked with vegetables. An unusual combination can be found in the following puree soup with shrimp.

Ingredients:

Peeled shrimp - 150 gr.
Potatoes - 2-3 pcs.
Carrots - 2 pcs.
Onions - 1 pc.
Beef broth - 1 l.
Butter - 2 tsp.
Sour cream - 50 gr.
Mayonnaise - 50 gr.
Sugar - 1 tsp.
Lemon juice - 2 tsp.
Parsley
Dill
Bay leaf
Ground black pepper

Preparation:

In order to cook rice, you need to immerse it in boiling salted water with the addition of a small amount of vinegar. Bring until half cooked and rinse.

Prepare the potatoes and carrots, peel them, cut them into cubes, put them in a saucepan and add a small amount of water, add salt and cook until tender. Drain the broth.

Wash the parsley and dill and chop finely.

Peel the onion, wash it, cut it into rings, put it in a frying pan with heated butter, add sugar and simmer over low heat for 3-5 minutes.

You can sprinkle the shrimp with lemon juice and leave for a few minutes.

Mash the finished potatoes and carrots, add a small amount of broth.

Bring the remaining broth to a boil, add boiled rice, mashed potatoes and carrots, onions, shrimp, bay leaf, and pepper.

Cook over low heat for 7 - 10 minutes.

Decorate the soup with parsley and season with a mixture of mayonnaise and sour cream.

The advantage of puree soup with shrimp and tomatoes is that it can be consumed both hot and cold.

Ingredients:

Shrimp - 2 pcs.
Tomatoes - 280 gr.
Carrots - 1 pc.
Onions - 1 pc.
Celery - 1 pc.
Garlic - 2 cloves.
Olive oil
Butter
Chili pepper - 2 gr.
Croutons - 5 pcs.
Pepper
Basil

Preparation:

Separate the tomatoes from the peel.

You can keep them in boiling water for a few minutes to make the process easier.

Chop carrots, onions, celery, garlic. Fry vegetables in butter until cooked. Puree the prepared vegetables in a blender.

Clean the shrimp. Add salt and pepper to taste and fry in olive oil in a hot frying pan. Fry on both sides for 1.5 minutes.

Chop the basil (if you have fresh), chili pepper.

Spread the prepared soup with puree - shrimp, pepper and basil. The soup is ready.

The soup is very light and nutritious. Even avid gourmets will like it.

Ingredients:

Potatoes - 550 gr.
Shrimp in shell - 550 gr.
Cream - 20% 550 gr.
Butter - 45 gr.

Preparation:

Place shrimp in boiling salted water and cook for 2 minutes. We clear the shell.

Cut the potatoes into cubes, boil until tender and drain the liquid.

Place potatoes, part of the shrimp, butter, salt into a blender and beat until a homogeneous mass is formed, add cream, preheated to 60 degrees, and beat again. Add salt to taste.

Place the finished dish on plates, add shrimp and herbs.

Shrimp will acquire an unforgettable taste if they are pre-fried in olive oil. You can additionally serve feta cheese with the soup as follows: mash the cheese with spices and place in a pastry bag.

Ginger gives this dish a special piquancy. A special feature of this dish is the absence of heat treatment of the products, which allows you to preserve all the beneficial properties of the ingredients.

Ingredients:

Shrimp - 6 pcs.
Ginger - 1 cm.
Melon - 500 gr.
Pear - 2 pcs.
Lime - 1 pc.
Cilantro - 5-6 sprigs
Sesame oil
Salt pepper

Preparation:

Preparing the marinade for shrimp. Finely chop the cilantro. Place the peeled shrimp in a container, add cilantro, salt, pepper and sesame oil. Cover with cling film and leave to marinate.

We clean the melon from seeds and peel. Cut into cubes. Place in a container for pureeing.

Peel and seed the pears and cut them into cubes.

For this dish, the pear must be very ripe.

Peel the ginger root and grate it.

Grate the zest and squeeze out the lime juice.

Separate the cilantro stems from the leaves and finely chop the leaves. We send to the chopped ingredients.

Grind with a blender until a homogeneous puree is formed and refrigerate.

Place marinated shrimp on skewers and fry in a pan until cooked.

Pour the chilled puree soup into a plate. Place shrimp and garnish with cilantro leaves. Can be served.

Ingredients:

Shrimp - 250 gr.
Celery root - 200 gr.
Parsnip - 200 gr.
White beans - 200 gr.
Onions - 1 pc.
Potatoes - 2 pcs.
Garlic - 7 cloves
Olive oil - 50 ml.
Cream - 200 ml.

Preparation:

Boil the beans in advance. You can buy canned.

Preparing the vegetables. Chop onion and garlic. Peeled celery root and parsnips, cut into small strips.

Add olive oil to a hot frying pan and add vegetables. Fry for a few minutes and leave to simmer over low heat.

We peel the shrimp and place them in boiling water to prepare the broth.

Peel and cut the potatoes.

Strain the broth from the husks. Add potatoes and sauteed vegetables to the broth. Cook for about 10-15 minutes. Add boiled beans. Add heavy cream. Add salt to taste.

Grind the shrimp.

When the soup boils, remove from heat. Grind the soup in a blender until pureed. Add chopped shrimp. Pour the soup into bowls. Garnish the soup with whole shrimp.

A very simple recipe, suitable for those who need to cook something delicious, but don’t have enough time.

Ingredients:

Potatoes - 4-5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Shrimp - 400-500 gr.
Cream - 300-400 gr.
Cheese cream “Fetachini” - 100-150 gr.
salt.

Preparation:

Add shrimp to boiling salted water, cook for a few minutes, remove and peel.

Prepare the vegetables: potatoes, carrots, onions, peel and chop.

Pour the remaining shrimp broth over the vegetables. Cook until fully cooked.

Let it cool slightly and pass through a blender. Add cream and put on fire.

Add the cheese cream and cook after boiling for another 5-10 minutes. Place peeled shrimp and greens into bowls with the finished soup.

This dish is prepared in a Mediterranean style. A characteristic feature of all pureed soups is the cooking process in which the components of the soup are reduced by pureing or other grinding. This feature greatly simplifies the process of preparing a delicious dish.

Ingredients:

Shrimp - 300 gr.
Bell pepper - 500 gr.
Ginger - 30 gr.
Garlic - 4 cloves
Parmesan
Cream - 500 gr.
Chicken bouillon
Olive oil
Butter
Cherry tomatoes
Thyme
Thyme
Basil
Cooking parchment - 1 sheet.

Preparation:

Peel the bell pepper from seeds and cut into cubes.

Peel the ginger.

Ginger can be peeled with a spoon.

Cut into strips.

Peel the garlic and cut into halves.

Add olive oil and butter to a container for frying vegetables.

Add pepper and ginger to melted butter and stir. Add salt and pepper.

Separately heat the cream and chicken broth. Add salt and pepper.

When the pepper turns a little yellow, pour in the cream and leave the chicken broth for 10-15 minutes.

Making parmesan chips. Grate Parmesan cheese. Take cooking parchment and place it on a plate. Lay a path of cheese on top. Place in the microwave for 20-25 seconds and let cool. We get chips.

We prepare sun-dried tomatoes at home. Place the cherry tomatoes on parchment. Add a couple of sprigs of thyme, a few cloves of garlic and a little olive oil. Place in an oven preheated at 60-70 degrees for an hour and a half. Cut the finished tomatoes in half.

Care must be taken to ensure that the broth and cream do not evaporate completely. The soup should not be very thick after passing through the blender. If it turns out too thick, you can add a little cream.

Preparing the shrimp. You need to buy marinated shrimp in olive oil with rosemary, thyme, salt and pepper or prepare the marinade yourself.

Place the shrimp in a heated frying pan greased with olive oil. Add garlic and a couple of sprigs of thyme and fry until beautifully golden brown.

Pass the prepared vegetables through a blender. Pass through a sieve to separate the skin.

Place the prepared shrimp and cherry tomatoes on a dish. Place the puree soup and ready-made parmesan chips next to it.

If you are a lover of mushrooms and seafood, this recipe is right for you.

The ideal puree soup has a consistency similar to cream: not too thick, but not quite liquid either.

Ingredients:

Champignons - 300 gr.
Shrimp - 1 kg.
Chicken broth - 3 tbsp.
Dry white wine - 1 tbsp.
Cream - 1 tbsp.
Wheat flour - 4 tbsp.
Fresh parsley
Ground nutmeg - a pinch
Ground red pepper - to taste
Salt - to taste

Preparation:

Preparing the mushrooms. Cut and fry in a frying pan in butter.

Place the fried mushrooms in a blender bowl, grind, pour 1 tbsp. chicken broth and bring to a smooth consistency.

Boil the shrimp in boiling salted water until tender. Remove the shells from the cooled shrimp.

Finely chop the finished seafood and add it to the mushroom puree. Add the remaining broth and cook for another 20 minutes.

Fry the flour in a hot dry frying pan until a beautiful golden hue. Let it cool and add cold cream.

Add dry white wine, flour mixture and remaining cream to the soup. Add ground nutmeg, ground red pepper and a little salt.

Cook for another 10 minutes.

The finished dish can be decorated with whole shrimp, herbs and cream.

Seafood dishes have been very popular lately. The unusual appearance, unique taste of these unique products, as well as a lot of useful properties push culinary experts all over the world to create new recipes. Soups occupy a special niche in this huge list. Take, for example, creamy

Seafood and dairy products

They began to appear on our tables quite often. And not only on holidays. Almost everything is prepared from them: appetizers, salads, desserts, dough products and, of course, soups. The most common seafood product that can be found on the shelves of our stores is shrimp. They are usually sold in the form of fresh frozen or cooked-frozen semi-finished products. When these small crustaceans get into the soup, they can change its taste beyond recognition. And if you add some dairy product (cream or cheese) as an additional component, then the taste and nutritional value of such a dish increase significantly. It’s not at all difficult to cook, for example, with shrimp. To do this, you need to have 400-500 grams of peeled shrimp, 300 grams of processed cheese, 3 potatoes, salt, 1 onion, pepper, 1 carrot, bay leaf and herbs (parsley, dill and green onions). You can use 600 milliliters or plain water as the liquid component.

The soup is surprisingly easy to prepare:

You must first chop all the vegetables. This can be done arbitrarily (as you like). The greens need to be chopped more thoroughly.
Prepare broth or boil water.
Place pieces of cheese into boiling broth (or water). Stir with a spoon (or whisk) until they are completely dissolved.
Pour vegetables, salt, pepper into the pan, add bay leaf and cook for 15 minutes over medium heat until the potatoes are ready.
Add the shrimp and continue to cook until they turn a soft pink color. This will take 3-4 minutes.

Now the finished soup can be safely poured into plates and sprinkled generously with herbs.

Rainbow of taste

If you slightly change the composition of the original ingredients, the creamy shrimp soup will become even tastier. The set of products should be approximately this: for 1 kilogram of king prawns you need to take 400 grams of frozen corn, 4 potatoes, 1 onion, 2 liters of broth (chicken or fish), a glass of 20% cream, 2 cloves of garlic, 1/3 tablespoon of starch, 10 grams of salt, ground black pepper, a bunch of fresh cilantro and a teaspoon of dried thyme.

This is how creamy shrimp soup is made:

To begin with, the shrimp should be thawed and freed from the shell.
Place the chopped vegetables in a pan of hot water and boil.
Add salt, thyme, chopped garlic, corn, pepper and bring to a boil again.
Add shrimp to the boiling mixture.
Dilute the starch in the cream and slowly pour the resulting mixture into the soup.
Then add the remaining ingredients and wait until the mass comes to a full boil. After this, the soup should stand for about 10 minutes. And only then can it be safely served.

Festival of aromatic spices

You don't necessarily need a saucepan to make soup. You can just as easily make it in a frying pan. And if you add more different vegetables and spices, this will only benefit the soup. You can take any seafood, not just shrimp. Mussels, squid, and, of course, fish are perfect here. If desired, you can use a “sea cocktail”, which is a mixture of all of the above. A very interesting creamy soup can be obtained if the following products are present in it:

450 grams of seafood mixture;
4 tomatoes;
3 onions;
a tablespoon of tomato paste;
3 cloves of garlic;
salt;
70 g vegetable oil;
a glass of cream;
ground black pepper and a lot of herbs.

Prepare the soup as follows:

Heat vegetable oil in a deep frying pan and fry the onion, diced and chopped garlic in it.
Place frozen seafood in a frying pan, cover with a lid and leave to warm for 10-15 minutes.
As soon as the liquid begins to evaporate slowly, you need to add diced tomatoes and other ingredients according to the recipe to the total mass. Let the mixture simmer for 5 minutes.
At the very end of cooking, pour in the cream in a thin stream, stirring continuously. Then wait a little and turn off the heat without bringing the soup to a boil again.

To add spiciness to the dish, experts advise eating it with toast made from white bread or a loaf. It is good to sprinkle the top of the crispy product with grated Parmesan and herbs.

Delicate cream

You can make it even easier with shrimp. In this case, it is enough to leave only the main products and the result will be achieved. For this soup you will need:

200 grams of shrimp;
300 grams of carrots and potatoes;
salt;
200 grams of processed cream cheese;
any greens to taste.

Cooking process:

Bring water to a boil in a five-liter saucepan.
Throw in the vegetables cut into large cubes and cook after boiling again for 20 minutes.
Add cheese to the boiling mixture, stir, then cover with a lid, remove from heat and leave for 10 minutes.
Using a blender, turn the contents of the pan into a homogeneous mass.

After this, the soup can be poured into bowls and served, generously garnished with herbs.

Original cooking methods

Creamy puree soup can be made not only from seafood. Mushrooms (champignons) and vegetables (pumpkin, broccoli) are perfect as additional ingredients. Mixtures of components can also be used. For example, soup with fish and shrimp. Required:

600 grams of fish fillet (cod, pike perch or navaga);
200 g shrimp meat;
2 onions;
1 liter of broth (fish);
200 grams of butter;
50 grams of flour;
salt;
a glass of heavy (33%) cream;
pepper.

The soup is prepared in 30-40 minutes:

Grind the products into cubes.
Fry the onion in a frying pan in oil.
Add fish and shrimp and leave to simmer for 10 minutes. Then remove from heat and let cool slightly.
Set some of the seafood aside and grind the rest of the pan in a blender.
Additionally, rub the puree through a sieve.
In a saucepan, lightly fry the flour in oil.
Add broth, stir and cook for 5 minutes from the moment it boils, stirring constantly.
Mix puree with broth. Add salt, pepper, cream and bring to a boil again.

The result is a real Japanese soup.

Variety of species

Each national cuisine has its own creamy shrimp soup. The recipe can be chosen depending on personal taste and available ingredients. There is another rather original option, for which you just need:

400 grams of large king prawns;
½ lime;
2 tomatoes;
a glass of cream (11%);
2 leeks;
15 grams of flour;
Parmesan cheese.

This soup belongs to the category of instant dishes. You just need:

Cook the shrimp for 2 minutes and then peel. Set the meat aside.
Make broth from shrimp peelings with salt, lime, bay leaf and wine. This will take no more than 30 minutes. The broth must be strained.
Boil the vegetables separately and then grind them in a blender with half of the available shrimp meat.
Combine all products together. Add cream, flour and cheese to the total mass.

The taste of this soup cannot be compared with anything else. Delicate, soft and very aromatic, it will delight even the most sophisticated gourmet.