Soups can be very different - proven in practice. Typically, in the minds of most people associated with the first meal of soup or okroshka and then soup with chicken broth and noodles. These foods do not cause much awe and considered something trivial, because it is often housewives cook them almost every day. That is to say, the standard menu of every family. However, there is a recipe that will surprise even the most finicky eaters. If you want exotic, offer to cook a delicious creamy soup with seafood. It is suitable even for the festive dinner - you'll see, visitors will come to the indescribable delight. Make the dish is very simple, to the same cooking procedure itself takes a minimum of time.
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Soup with cream, wine, leek and seafood
We offer a master recipe for the original soup. Surely you ask, what is the "highlight" of food, what's so magical. The fact is that the meal was not very similar to the traditional soup, at least at this, how many are accustomed to seeing him. It is something entirely different. Rather, it is tender, juicy, creamy white liquid with bits of seafood. For thickness it adds potatoes, celery, leeks often, no one recipe is complete without fresh herbs.
Depending on the preferences of the cook, soup can be made in the form of a cream, in which case it is necessary to grind the ingredients in a blender. And if you want to get a traditional dish, then use the whole foods. Talk about how delicious and unbelievable turns creamy soup, can be long and, as they say, tedious. But, of course, to evaluate its flavor fully you can only after tasting the dish. So go ahead - Learn the recipe and cook with us.
290 milliliters of hot water
slightly smaller cup heavy cream
200 ml of white wine (preferably use dry, or at least approach semisweet)
150 grams of shrimp
150 grams of mussels
250 grams of potato razvaristogo
leeks - one piece
Fifteen grams of fresh dill
several large shrimp - for decoration
freshly ground white pepper
Note that allowed little to change the recipe according to your preferences. For example, instead of mussels can buy scallops or squid meal supplement. But if you want to save, choose not too expensive ingredients. So, small frozen shrimp are much cheaper than the king, is also not forget the crab sticks.
Getting cooking procedure, first clean the potatoes, then rinse it under the tap, and chop the middle-sized cubes. Cut the onion with the white part, a knife to cut it into thin rings. Connect the vegetables in a saucepan with a pre-heated oil (add just a little bit, a few milliliters), turn the fire to minimum and cook a lot for ten to fifteen minutes. To your taste, add a little salt and pepper. Warning: do not forget to periodically stir the ingredients, otherwise they may burn.
The recipe comes to an end as soon as the vegetables are softer and acquire an appetizing golden color, fill them with purified boiling water and leave to stew. When the liquid begins to boil, remove the onions and potatoes with a slotted spoon, then pass them in a blender container. Carefully whisk in the mashed potatoes, which then must be removed in a separate pan. This also enter the cream, the amount of white wine, at the request of one or two Stir in a pinch of your favorite seasonings. For such a delicate soup perfectly suited basil and rosemary, they are used in dried or fresh. In the latter case it is recommended to add the dressing just before serving dishes: Put some leaves in each serving.
While creamy vegetable mixture begins to boil (be sure to turn the fire to a minimum), enjoy a seafood. If you purchased a frozen beforehand - for one and a half hours - Put them in the refrigerator so they can thaw. Then wash, clean and cook them in a pan with olive oil. If you want your soup turned creamy, like mashed potatoes, seafood grind in a blender and transfer to a dish for eight to ten minutes before removing from heat. Cook, stirring occasionally. After this time, turn off the burner and allow the dish to cool. Then pour it into deep bowls, sprinkle with herbs svezherublenoy or garnish with basil on top, add some fried shrimp.
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Marine soup with cream and mushrooms
We offer to evaluate the French recipe for creamy soup that is sure will be enjoyed even professionals - culinary critics who know a lot about food. Thanks mushrooms, prawns and juicy celery dish turns out very rich and thick. If you also vzobete all ingredients in a blender, or even get a cream soup, it will give a special piquancy to the white wine and seasonings. As the latter is often used nutmeg and red pepper. Well, let's experiment and to learn a new French cuisine?
three cups of chicken broth (or you can cook it with seafood)
pound package fresh or frozen shrimp
150 milliliters of dry wine (use only white beverage)
140 grams of fresh mushrooms
1/3 tablespoon salt
20-30 grams of olive oil
Celery - at your discretion
a pinch of ground pepper (we used red)
pack of heavy cream (it takes about 200 milliliters)
a few sprigs of dill
two tablespoons of crushed nutmeg
Each recipe is born chefs of France - it is a work of art. Here, all the ingredients are in place, in the quantities in which they should. The combination product is a something incredibly delicious and tender. In general, if you have never tried a French dish, consider that you're not familiar with the real cooking. But all fixable - now propose to examine recipe insanely delicious soup.
To make it better to use fresh shrimp, even though they are more expensive, but is a much healthier meal. So, clean the product of excess skin, rinse under the tap, and throwing in a colander, dry. Meanwhile, melt the butter in a frying pan, then pour into it cut large pieces of shrimp and fry them until a beautiful golden brown. Then enter the mushrooms, be sure to pre-clear them from the unnecessary film and to cut into thin slices.
Simmer the ingredients over low heat, stirring constantly with them. After about ten minutes, pour into a bowl warm broth and white wine. Focusing on your taste, add the required amount of spices, such as red or black pepper, dried oregano or basil. Do not forget to salt the dish! Active movement spoon mix a lot, put in her large pieces chopped celery. Turn fire to low and simmer the soup for about seven minutes.
The recipe is almost coming to an end as soon as the mixture begins to actively boil, remove with a slotted spoon celery and remaining broth first, strain through a fine sieve, then pour into a blender container. Turn on the device and grind the next soup, eventually you'll have a liquid puree. Pair it with cream, whipped with salt, chopped fresh dill and ground nutmeg.
Spread the dish in portions of bowl, if you have a few whole fried shrimp, decorate their soup. You may want to slightly change the recipe, adding some of his ingredients: canned corn and beans. We get a very tasty, if you enter more and boiled chicken. Serve with croutons rosy or, for example, with garlic toast. Make the last incredibly simple: white bread cut into thin squares of the same size, send them in the oven, preheated to 180 degrees. When the bread dry, remove it and Brown the butter in a small amount, then rub with a clove of garlic. Bon Appetit!
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Soup "Marine motives" with mussels and shrimp
Each recipe is flavored creamy soup - it is a work of art, mind you, subservient to everyone. Even without being a professional cook, but having certain abilities, putting maximum effort and having at hand the precise instructions, you can prepare any dish completely. Today we are talking about the cream soups, so let's look at another incredibly delicious and delicate recipe. It is extremely tasty and original sin is just the first dish served with the usual bread, so we replace croutons. At the request can take garlic dumplings.
For the soup:
300 milliliters of oily cream
cup peeled and washed mussels
1/4 large tablespoons of sea salt
a small piece of butter (no more than 30 grams)
Fifteen grams of curly parsley (better to use fresh herbs)
500 milliliters of purified water
Olive oil - for frying seafood
a couple of bay leaves
Three or four large handfuls of peeled shrimp
Potatoes - two pieces
20 grams of green onions
ground white pepper
For the croutons:
Half a fresh loaf
dried rosemary or basil - to taste
several peeled cloves of garlic
tablespoon of refined olive oil
This soup, like any other dish that begins with the preparation of all the necessary ingredients. The first step is to remove the potato peel. Try to choose pink or other varieties that are well-boiled soft. In this case, the dish will more rich and thick. Now clean the seafood, wash them under running water and fold in a colander. As long as they drain, cut into medium-sized onion rings.
Take a deep pan with a thick bottom and melt butter in it. Then, here lay the leeks, cook with regular stirring, for eight to ten minutes. As cooking vegetables will become softer and darker, appear golden brown. When there will be all of the above changes in the pan, add the chopped potatoes into cubes. Not long wait, then pour the hot products, lightly salted water. To taste, type spices: pepper, or other dried spices. Take a medium heat and bring the liquid to seething. On average, the vegetables are cooked fifteen to 20 minutes.
Try the potato taste, if it is soft, to shift weight in the blender and turn it into a puree. At the time set aside it aside, and themselves, heat the olive oil in a frying pan as soon as it begins to sizzle, enter mussels. They are laid out first, because, in contrast to the shrimp, prepared a little longer. So, fry the ingredients until an appetizing golden brown, then connect them with the remaining seafood and soak the dishes on the stove for about four or five minutes. We recommend to select the future of some of the largest shrimp that will be a great decoration for the future of food.
There was one small thing: return to pot vegetable soup, slightly warm it, then pour the wine here, and immediately followed by heavy cream. Add a couple of bay leaves, fried mussels with prawns, bring mixture to a boil. Be sure to periodically stir it as soon as the soup is ready, turn off the burner and let it cool slightly. Just before serving, pour into bowls, garnish with large ruddy seafood, perched on top of a few sprigs of curly parsley, sprinkle with green onions, chopped into thin rings.
Such a dense and fragrant soup can be eaten on their own, that is, without bread. He just overshadow the taste of foods, and will not enjoy it to the fullest. But there is another option - to post it with crackers, which is very easy to cook. Here's the recipe: fresh loaf cut into small cubes, try them to have the same size. Put them on a baking sheet covered with parchment advance, and send in the oven. Do not set too high a temperature - 180-190 degrees will be sufficient.
Once enough bread browned and begin to exude an incredibly delicious flavor, remove it and cool. Then put in a bowl, sprinkle with dried spices, dishes trotted well to seasoning evenly distributed. After that, within three to five minutes, dry the crackers in a skillet. Before serving, rub them with fresh garlic, grinding with a special press.
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The first dish with seafood and cheese
Finally, we offer to try another dish - it's probably the most rich cream soup with seafood of all. It consists of several kinds of seafood: shrimp, squid, especially for lovers of exotic add some scallops and mussels. Shops and cream cheese savory food really give a delicate flavor, and fresh basil leaves fill it a distinct flavor. Agree, not soup, and a continuous feast for the stomach, so why not make a merry feast, inviting the guests of friends who will certainly appreciate your new dish.
100 grams of small shrimp
package cream cheese
mussels, squid rings and scallops - Take 100 grams of each product
160 milliliters delicate broth
salt and pepper
a few sprigs of fresh basil
1/2 liter heavy cream store
If in the previous recipe seafood fried in a pan in butter, but this time we will not carry out such a procedure. With this solution, the dish will be more useful and less fat. So, clean the skin of the shrimp, scallops and sea remaining ingredients. Rinse thoroughly and reload them in a pot of cold water, a little salt and then put on low heat.
On average, seafood reach readiness for 20-30 minutes. If you use them in the frozen state, the time, likely will need less. Remove the scallops, shrimp and mussels and squid and reload them in the blender bowl, and the soup is good strain. Add the seafood cream, which must be at room temperature. Whisk the mass so that it turned into a puree. When you manage, pour it back into the pan, sprinkle in here as salt, pepper (white, red or black, all individually), and enter the previously strained broth. Grate the cheese on a grater and pour it into the soup.
Incredibly delicate flavor of the first dishes, prepared on the basis of cream and seafood, will charm everyone, even the most demanding gourmet. We guarantee the taste of foods you will remember for a long time. So take note on the prescriptions - they are particularly suitable for special occasions. Arrange your favorite romantic evening in the company of fragrant soup.