Soups can be very different - provenpractice. Usually, in the minds of most people, the first course is associated with borscht or okroshka, or even with chicken broth soup and noodles. Such dishes do not cause much excitement and are considered something ordinary, because often housewives cook them almost every day. This is, so to speak, the standard menu of every family. However, there is a recipe that will surprise even the most picky eaters. If you want something exotic, we suggest making an appetizing creamy soup with seafood. It is suitable even for a festive dinner - you will see, the guests will be indescribably delighted. It is very easy to make the dish, and the culinary procedure itself will take a minimum of time.

Soup with cream, wine, lemon and seafood

We suggest you master the recipe for an original soup.You will probably ask what the “highlight” of the dish is, what is so magical about it. The thing is that the dish is not very similar to a traditional soup, at least not as many are used to seeing it. It is something completely different. It is rather a tender, juicy, white creamy liquid with pieces of seafood. For thickness, potatoes, celery, and often leeks are added to it; no recipe is complete without fresh herbs. Depending on the cook’s preferences, the soup can be made in the form of a cream, in which case you will have to grind the ingredients in a blender. And if you want to get a traditional dish, then use whole products. Talking about how delicious and incredible creamy soup turns out can be long and, as they say, boring. However, you can certainly appreciate its taste only by trying the dish. So go ahead — study the recipe and cook with us. Ingredients:

• salt
• 290 milliliters of hot water
• slightly less than a glass of creamy cream
• olive oil
• 200 milliliters of white wine (preferably use a dry, at the most suitable semi-sweet)
• 150 grams of shrimp
• 150 grams of mussels
• 250 grams of boiled potatoes
• Leeks - one piece
• fifteen grams of fresh dill
• several large shrimps - for decoration
• freshly ground white pepper

Method of preparation:Note that you can slightly change the recipe to suit your preferences. For example, you can buy scallops instead of mussels or add squid to the dish. But if you want to save money, choose ingredients that are not too expensive. For example, small frozen shrimp are much cheaper than king shrimp, and don't forget about crab sticks. Before you begin cooking, first peel the potatoes, then rinse them under the tap and chop them into small cubes. Cut off the white part of the onion and cut it into thin rings with a knife. Combine the vegetables in a saucepan with preheated oil (add just a little bit, a few milliliters), turn the heat to low and fry the mixture for ten to fifteen minutes. Add some table salt and pepper to your taste. Note: don't forget to stir the ingredients periodically, otherwise they may burn. The recipe is coming to an end: as soon as the vegetables become softer and acquire an appetizing golden hue, pour them with purified boiled water and leave to stew. When the liquid begins to boil, remove the onion and potatoes with a slotted spoon, then transfer them to a blender container. Thoroughly beat into a puree, which should then be removed to a separate pan. Add cream, the specified amount of white wine, and, if desired, add one or two pinches of your favorite seasonings. Basil and rosemary are perfect for such a delicate soup; they are used both dried and fresh. In the latter case, it is recommended to add the seasoning immediately before serving the dish: put a few leaves in each portion. While the creamy vegetable mixture is boiling (be sure to turn the heat to low), deal with the seafood. If you bought frozen ones, take them out of the refrigerator in advance - one to one and a half hours - so that they can thaw. Then wash, clean and fry them in a frying pan with olive oil. If you want the soup to be creamy, like a puree, chop the seafood in a blender and put it into the dish eight to ten minutes before removing from the stove. Cook, stirring. After the specified time, turn off the burner and let the dish cool. Then pour it into deep bowls, sprinkle with freshly chopped herbs or garnish with basil, add a few fried shrimp on top.

Sea soup with cream and champignons

We invite you to evaluate the French recipecreamy soup that will surely appeal to even professionals - culinary critics who know a thing or two about food. Thanks to the champignons, shrimps and juicy celery, the dish turns out very rich and thick. If you also beat all the ingredients in a blender, you will get a cream soup, a special piquancy will be given to it by white wine and spices. Nutmeg and red pepper are often used as the latter. Well, let's experiment and master a new French cuisine? Ingredients:

• three cups of chicken broth (or can boil it from seafood)
• kilogram packing of fresh or frozen shrimps
• 150 milliliters of dry wine (use only white drink)
• 140 grams of fresh champignons
• 1/3 tablespoon of table salt
• 20-30 grams of olive oil
• celery - at your discretion
• a pinch of ground pepper (we used red)
• a packet of fatty cream (take about 200 milliliters)
• a few stalks of dill
• two tablespoons of grinded nutmeg

Method of preparation:Each recipe created by French chefs is a true work of art. Here, all the ingredients are in their places, in the quantities they should be. The combination of products is something incredibly appetizing and tender. In general, if you have never tried French food, consider that you are not familiar with real cooking at all. But everything can be fixed - right now we suggest you study the recipe for an incredibly delicious soup. It is better to use fresh shrimps for its preparation, although they are a little more expensive, but the dish is much healthier. So, peel the products from excess skin, rinse under the tap and, throwing them into a colander, dry. Meanwhile, melt the butter in a preheated frying pan, then pour in the shrimps cut into large pieces and fry them until a beautiful golden crust appears. Then add the champignons, be sure to clean them in advance from excess film and cut them into thin slices. Simmer the ingredients over low heat, stirring them constantly. After about ten minutes, pour the warm broth and white wine into the bowl. Add the required amount of spices, such as red or black pepper, dried oregano or basil, to your taste. Don't forget to salt the dish! Stir the mixture with a spoon, add the celery chopped into large pieces. Turn the heat to low and cook the soup for about seven more minutes. The recipe is almost finished: as soon as the mixture begins to actively boil, remove the celery with a slotted spoon, and first strain the remaining broth through a fine sieve, then pour it into a blender container. Turn on the device and grind the future soup, as a result, you will get a liquid puree. Combine it with cream whipped with salt, chopped fresh dill and ground nutmeg. Distribute the dish into portioned bowls, if you have a few whole fried shrimp left, garnish the soup with them. If desired, you can slightly change the recipe by adding some ingredients: canned corn, beans. It will be very tasty if you also add boiled chicken. Serve the dish with golden-brown croutons or, for example, with garlic toasts. The latter are incredibly easy to make: cut a white loaf into thin squares of the same size, put them in the oven, preheated to 180 degrees. When the bread is dry, take it out and brown it in a small amount of oil, then rub with a clove of garlic. Enjoy!

Soup "Sea motifs" with mussels and shrimps

Each recipe for a fragrant creamy soup isa real work of art, mind you, within everyone's power. Even without being a professional chef, but having certain skills, making maximum efforts and having precise instructions at hand, you can cook absolutely any dish yourself. Today we are talking about creamy soups, so let's look at another incredibly appetizing and tender recipe. This unusually tasty and original first course is simply a sin to serve with regular bread, so we will replace the latter with croutons. If desired, you can take garlic pampushki. Ingredients: For the soup:

• 300 milliliters of cream of high fat content
• a glass of peeled and washed mussels
• 1/4 of a large spoonful of sea salt
• a small piece of butter (not more than 30 grams)
• fifteen grams of curly parsley (it is better to use fresh greens)
• 500 milliliters of purified water
• olive oil - for frying seafood
• large leek
• a couple of laurel leaves
• three to 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 garlic cloves
• a tablespoon of refined olive oil

Method of preparation:This soup, like any other dish, begins with preparing all the necessary ingredients. First, peel the potatoes. Try to choose pink or other varieties that boil well. In this case, the dish will be richer and thicker. Now clean the seafood, rinse it under running water and throw it in a colander. While they are draining, cut the onion into medium rings. Take a deep saucepan with a thick bottom and melt the butter in it. Then put the leek here, fry, stirring regularly, for eight to ten minutes. As the vegetable cooks, it will become softer and darker, and a golden crust will appear. When all the above changes occur, add the potatoes cut into cubes to the saucepan. Wait a short time, then pour hot, lightly salted water over the products. Add spices to taste: ground pepper or other dried seasonings. Make the heat medium and bring the liquid to a boil. On average, the vegetables cook for fifteen to 20 minutes. Try the potatoes to taste, if they are soft, put the mass in a blender and turn it into a puree. Set it aside for a while, and heat the olive oil in a frying pan, as soon as it starts to sizzle, add the mussels. They are laid out first, because, unlike shrimp, they cook a little longer. So, fry the ingredients until an appetizing golden crust appears, then combine them with the remaining seafood and keep the dishes on the stove for about four to five minutes. We recommend selecting a few of the largest shrimp for the future, which will be an excellent decoration for the future dish. The very little remains: return the vegetable puree to the pan, warm it up slightly, then pour in the wine, and immediately after it, heavy cream. Add a couple of bay leaves, fried mussels with shrimp, bring the mixture to a boil. Be sure to stir it occasionally, as soon as the soup is ready, turn off the burner and cool it a little. Just before serving, pour into bowls, garnish with large ruddy seafood, put a few sprigs of curly parsley on top, sprinkle with green onions, chopped into thin rings. Such a thick and aromatic soup can be eaten on its own, that is, without bread. It will only overshadow the taste of the dish and will not allow you to enjoy it to the fullest. However, there is another option - serve it with croutons, which are very easy to prepare. Here is a recipe for you: cut a fresh loaf into small cubes, try to make them the same size. Place them on a baking sheet, pre-covered with parchment, and put them in the oven. Do not set the temperature too high - 180-190 degrees will be quite enough. As soon as the bread is browned enough and begins to exude an incredibly appetizing aroma, take it out and cool it. Then put in a bowl, sprinkle with dried spices, shake the dishes well so that the seasonings are evenly distributed. Then, for three to five minutes, dry the croutons in a saucepan. Before serving, rub them with fresh garlic, crushed using a special press.

The first dish with seafood and cheese

Finally, we suggest trying one more dish.— This is probably the most satisfying creamy seafood soup of all possible. It includes several types of seafood: shrimp, squid, and especially for those who love exotic dishes, we will add some scallops and mussels. Store-bought cream and processed cheese will give the dish a truly delicate taste, and fresh basil leaves will fill it with a special aroma. You must admit, it is not a soup, but a continuous feast for the stomach, so why not arrange a fun feast, inviting friends who will certainly appreciate your new dish. Ingredients:

• 100 grams of small shrimp
• packing of processed cheese
• mussels, squid rings, and also scallops - take 100 grams of each product
• 160 milliliters of tender broth
• salt and pepper
• a few sprigs of fresh basil
• 1/2 liter of store thick cream

Method of preparation:If in the previous recipes the seafood was fried in a frying pan in oil, then this time we will not carry out such a procedure. Thanks to this solution, the dish will be healthier and less fatty. So, peel the shrimp, scallops and other seafood ingredients. Rinse them thoroughly and put them in a pan with cold water, then add a little salt and put on low heat. On average, seafood is ready in 20-30 minutes. If you use frozen, then most likely it will take less time. Take out the scallops, shrimp, as well as mussels and squid and put them in a blender bowl, and strain the broth well. Add cream to the seafood, which must be at room temperature. Beat the mass until it turns into a puree. When you are done, pour it back into the pan, add salt, pepper (white, red or black, each individually), and also add the previously strained broth. Grate the processed cheese and pour it into the soup. The incredibly delicate taste of the first course, prepared on the basis of cream and seafood, will charm everyone, even the most fastidious gourmet. We guarantee that you will remember the taste of the dish for a long time. So take note of the recipes - they will be especially useful for special occasions. Arrange a romantic evening for your loved one in the company of a fragrant soup.

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