creamy soup with seafood Soups can be very different - proven onpractice. Usually in the minds of most people, the first dish is associated with borscht or okroshka, and even with soup on chicken broth and with vermicelli. These dishes do not cause much trepidation and are considered something ordinary, because often the housewives prepare them almost every day. This, so to speak, the standard menu of each family. However, there is a recipe that will surprise even the fastidious eaters. If you want to exotic, we suggest to cook appetizing creamy soup with seafood. It will suit even for a festive dinner - you'll see, the guests will come to an indescribable delight. Make a meal is very simple, besides the culinary procedure takes a minimum of time. cream soup with seafood

Soup with cream, wine, lemon and seafood

We offer to master the recipe for the original soup. Surely you will ask, what is the "highlight" of the dish, what is so magical about it. The whole point is that the food is not very similar to traditional soup, at least, to the kind that many people are used to seeing. This is something completely different. It is rather a delicate, juicy, white creamy liquid with pieces of seafood. For the density in it add potatoes, celery, often leeks, no recipe does not do without fresh herbs. Depending on the preferences of the chef, the soup can be made in the form of a cream, in which case you will have to grind the ingredients in the blender. And if you want to get a traditional dish, then use whole foods. Talk about how delicious and incredible is the creamy soup, you can long and, as they say, people are boring. However, undoubtedly, you can fully appreciate its taste only by eating it. 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

Cooking method: Note that you are allowed to modify the recipe slightly according to your preferences. For example, instead of mussels, you can buy scallops or complement the dish with squid. But if you want to save money, choose not too expensive ingredients. So, small frozen shrimp are much cheaper than royal shrimp, besides, we should not forget about crab sticks. When starting a culinary procedure, first clean the potatoes, then rinse it under the tap and chop it with small cubes. Cut off the white part from the bow, cut it with a knife into thin rings. Combine the vegetables in one saucepan with the preheated oil (add just a little, a few milliliters), turn on the fire to minimum and fry the mass for ten to fifteen minutes. Add a little salt and pepper to your taste. Attention: do not forget to stir the ingredients periodically, otherwise they can burn. The recipe is coming to an end: once the vegetables are softer and have an appetizing golden hue, pour them with peeled boiled water and leave to stew. When the liquid begins to boil, remove the onions and potatoes with a whisk, then transfer them to the blender tank. Thoroughly beat in mashed potatoes, which then should be taken away in a separate pan. In the same way, enter the cream, the specified amount of white wine, if desired, pour one or two pinch of your favorite seasonings. For such a delicate soup, basil and rosemary are excellent, they are used both in dried and fresh. In the latter case, it is recommended to add seasoning directly before serving: put several leaves in each serving. While the creamy-vegetable mixture boils (be sure to turn on the fire for a minimum), tackle seafood. If you purchased frozen, in advance - for one-and-a-half hours - put them out of the refrigerator so they can thaw. Then rinse, peel and fry them in a frying pan with olive oil. If you want the soup to turn creamy, like mashed potatoes, crush the seafood in a blender and put it into the dish eight to ten minutes before the plate is removed. Cook, stirring. After the specified time, turn off the hotplate and allow the dish to cool. Then pour it into deep bowls, sprinkle with fresh herbs or decorate with basil, top with a few fried shrimps. creamy seafood soup

Sea soup with cream and champignons

We offer to evaluate the French cream recipesoup, which for sure will have to taste even to professionals - culinary critics who know a lot about food. Thanks to the mushrooms, shrimps and juicy celery, the dish turns out to be very rich and thick. If you also vzobete all the ingredients in the blender, you will get a cream soup, a special piquancy will give him white wine and seasoning. As the last often used nutmeg and red pepper. Well, let's experiment and master the 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

Cooking method: Each recipe, born by the chefs of France, is a real work of art. Here all the ingredients are in their places, in the amount in which they should. The combination of products is something incredibly delicious and tender. In general, if you have never tried a French dish, consider that you are not familiar with true cooking at all. But everything is fixable - right now we propose to study the recipe for an insanely delicious soup. For its preparation it is better to use fresh shrimps, although they are somewhat more expensive, but the dish turns out to be much more useful. So, peel the products from excess skin, rinse under the tap and, throwing it back in a colander, dry it. Meanwhile, melt the oil in the heated frying pan, then pour the shrimps cut into large pieces and fry them until a beautiful ruddy crust appears. Then enter the champignons, be sure to clean them from excess film beforehand and separate them into thin plates. Stew ingredients on low heat, stirring constantly. After about ten minutes, pour into the dishes a warm broth and white wine. Focusing on your taste, add the necessary amount of spices, for example, red or black peppers, dried oregano or basil. Do not forget to salt the food! With active movements of the spoon, mix the mass, put into it chopped large pieces of celery. Turn the fire on at least and cook the soup for about seven minutes. The recipe has almost come to an end: as soon as the mixture starts to boil actively, take it out with the help of celeriac noise, and the remaining broth first strain through a fine strainer, and then pour into a container for the blender. Turn on the appliance and crush the future soup, as a result, you will get a liquid mashed potatoes. Combine it with cream, whipped with salt, chopped fresh dill and ground nutmeg. Distribute the dish for portioned bowls, if you have a few whole roasted shrimps, decorate them with soup. If desired, you can slightly change the recipe, supplementing it with some ingredients: canned corn, beans. It will be very tasty, if you also introduce a boiled chicken. Serve with ruddy croutons or, for example, garlic toast. Make the latter incredibly simple: cut the white loaf into thin squares of the same size, send them to the oven, heated to 180 degrees. When the bread is dried, remove it and brown it in a little oil, then rub with a clove of garlic. Bon Appetit! creamy soup with seafood recipe

Soup "Sea motifs" with mussels and shrimps

Each recipe for flavored creamy soup isa real work of art, mind you, subject to everyone. Even without being a professional chef, but possessing certain abilities, putting maximum effort and having precise instructions at hand, you can cook absolutely any dish on your own. Today we are talking about creamy soups, so let's look at another incredibly mouth-watering and delicate recipe. This unusually tasty and original first dish is simply a sin to serve with ordinary bread, so the latter will be replaced with croutons. If you want, you can take garlic pampushki. Ingredients: For 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 crackers:

  • half a fresh loaf
  • Dried rosemary or basil - to taste
  • several peeled garlic cloves
  • a tablespoon of refined olive oil

Cooking method: This soup, like any other dish, begins with the preparation of all the necessary ingredients. First, remove the peel from the potatoes. Try to choose pink or other varieties that boil well. In this case, the food will be more saturated and dense. Now clean the seafood, rinse them under running water and swing them in a colander. While they are draining, cut the onion rings with medium rings. Take a deep saucepan with a thick bottom and melt the butter in it. Then put the leek here, fry with regular stirring for eight to ten minutes. As you cook, the vegetable will become softer and darker, a rosy crust appears. When all the above changes occur, add potatoes cut into small pots. Do not wait long, then pour the products hot, lightly salted water. To taste, enter the spices: ground pepper or other dried seasonings. Make medium heat and bring the liquid to boiling. On average, vegetables are cooked from fifteen to twenty minutes. Try the potatoes to taste, if it is soft, put the mass in the blender and turn it into puree. For a while, set it aside, and yourself heat olive oil in a frying pan, as soon as it starts to hiss, enter the mussels. They are laid out first, because, unlike shrimp, they prepare a little longer. So, fry the ingredients until you have an appetizing ruddy crust, then combine them with the remaining seafood and hold the dishes on the stove for about four to five minutes. We recommend selecting some of the largest shrimp for the future, which will be an excellent decoration of the future dish. Remained a little: return to the pan vegetable mashed potatoes, lightly heat it, then pour the wine here, and immediately after it fat cream. Add a couple of laurel leaves, fried mussels with shrimps, bring the mixture to a boil. Be sure to stir it occasionally, as soon as the soup is ready, turn off the hotplate and cool slightly. Immediately before serving, pour over the bowls, decorate with large ruddy seafood, from above put a few twigs of curly parsley, sprinkle with green onions, chopped thin rings. Such a thick and aromatic soup can be consumed independently, that is, without bread. He will only eclipse the taste of the food and will not allow it to enjoy it to the full. However, there is another option - serve it with rusks, which are very easy to prepare. Here's a recipe for you: cut the fresh loaf into small cubes, try to make them the same size. Lay them on a baking sheet, pre-coated with parchment, and send it to the oven. Do not set too high a temperature - 180-190 degrees will be enough. As soon as the bread is sufficiently browned and starts to emit an incredibly mouth-watering aroma, remove it and cool it. Then put in a bowl, sprinkle with dried spices, well bake dishes so that the seasonings are evenly distributed. After, for three to five minutes, dry the crackers in the saucepan. Before serving, grate them with fresh garlic, crushed with a special press.

The first dish with seafood and cheese

Finally, we suggest trying out another dish -this is probably the most hearty creamy soup with seafood from all possible. It includes several types of seafood: shrimp, squid, especially for exotic lovers, we add a few scallops and mussels. Stuffed cream and processed cheese will give the dish a truly delicate taste, and the leaves of fresh basil will fill it with a special aroma. Agree, not soup, but a continuous holiday for the stomach, so why not arrange a cheerful feast, inviting friends who will surely 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

Cooking method: If in the previous recipes the seafood was fried in a frying pan in oil, this time we will not conduct such a procedure. Thanks to this decision, the food will turn out to be more useful and less fat. So, peel the shrimp skins, scallops and other marine ingredients. Rinse them thoroughly and put them in a saucepan of cold water, then sprinkle a little and put on a weak fire. On average, seafood reaches the ready for 20-30 minutes. If you use them in a frozen form, the time will most likely be less. Remove the scallops, shrimps, as well as mussels and squids and transfer them to the blender bowl, and the broth itself is well filtered. Add cream to the seafood, which must be at room temperature. Whisk the mass so that it turns into mashed potatoes. When you can do it, pour it back into the pan, put salt, pepper (white, red or black, all individually) here, and also enter the previously bouillon broth. Rub grated cheese on a grater and pour it into the soup. The incredibly delicate taste of the first dish, cooked on the basis of cream and seafood, will charm everyone, even the most picky gourmet. We guarantee, the taste of food will be remembered for a long time. So take the recipes for a note - they are especially useful for special occasions. Arrange your favorite romantic evening with a fragrant soup.