Seafood is a treasure trove of health
Many girls watch their figure andgive up most products for the sake of beauty and fitness. Any seafood recipe has a small amount of calories, and is also enriched with a large number of useful substances. So girls can safely experiment with seafood without fear of extra pounds. Eating tasty and healthy is possible! Seafood includes: shrimp, scallops, oysters, mussels, crabs, squid and, of course, fish. All these products are a storehouse of vitamin D, vitamins of group E, useful acids, phosphorus, sodium, sulfur, magnesium, zinc, iodine. In addition to the fact that seafood carries so many useful substances, they are an easily digestible protein. If you eat any of the above products at least twice a week, you can significantly improve your immunity. One of the lowest-calorie seafood products is lobster. A huge amount of zinc, potassium and copper is contained in lobsters. Shrimp, due to the high protein content, satisfy hunger for a long time. And in order to have a beautiful and healthy complexion, you need to eat a lot of mussels. Many world cuisines have cream soup made from seafood. This is especially true in Mediterranean, Far Eastern and Southern cuisine. Cream or puree soups have an unusual, refined taste and delicate consistency. As a rule, in order to emphasize the exquisite taste, they are seasoned with milk or cream. To prepare the soup, you can take a ready-made recipe, or you can come up with your own. Products for such soups can be used both fresh and frozen or canned.
Diversity is a source of inspiration
Cooking is always very interesting, especially ifthe recipe for the desired dish is not one. Diversity is a source of good mood and unlimited inspiration for culinary experiments. Cream of scallop soup with leeks Ingredients:
- leek (700 g);
- canned scallops (160 g);
- cream 33% (400 ml);
- butter (30 g);
- salt - to taste.
Recipe:Boil the leeks in water (1:1 ratio) until fully cooked. Separate the scallops from the brine and cut into small cubes. Grind the sliced scallops and boiled leeks with a blender until smooth. Place the resulting mass in a saucepan, add cream and bring to a boil over low heat. Season the soup with salt. Before serving, add a piece of butter to the hot soup. The butter will soften the taste of the soup and add piquancy. Cream of shrimp and corn soup Ingredients:
- broth from a hen (1,5 l);
- large carrots (1 pc.);
- large onion (1 pc.);
- canned sweet corn (250 g);
- peeled shrimp (400 g);
- cream (500 ml);
- turmeric (1/2 tsp);
- butter (40 g).
Recipe:Chop the onion (not too finely), grate the carrot. Fry the onion and carrot in butter until golden brown. Then add the corn to the pan (along with the liquid) and simmer for 10-15 minutes. Bring the chicken broth to a boil and add the vegetables and corn from the pan, turmeric, cream, salt and cook for 15 minutes (after boiling). After cooking, beat the soup with a blender until a homogeneous creamy mass is obtained. Add the shrimp and boil the cream soup for about 15 minutes.
The complexity of the recipe is a sign of the skill of the housewife
Cream of mussels and corn soup Ingredients:
- celery stalk (1 pc.);
- carrots (1 pc.);
- onion (1 pc.);
- canned corn (400 g);
- white wine is dry (to taste);
- preserved in their own mussel juice (300 g);
- bay leaf (to taste), milk (100 g);
- vegetable oil (2 tbsp.);
- salt, pepper (to taste).
Recipe:Separate the mussels from the juice (put them in a sieve). Bring dry white wine to a boil in a saucepan. Add the mussels and cook over low heat until the wine has completely evaporated (stirring regularly). Cut the carrots into thin slices, wash and cut the celery into small pieces. Peel and dice the onion. Heat the vegetable oil well in a saucepan, add the vegetables and fry, stirring constantly for 4 minutes. Then reduce the heat and, covering the saucepan with a lid, leave the vegetables to stew. Boil 0.5 liters of water in a separate saucepan and add the corn, without separating it from the juice, and cook for about 4 minutes. Strain the resulting broth into another saucepan using a sieve. Set aside 150 g of corn, and add the remaining corn to the fried vegetables in the saucepan. Then simmer for another 3 minutes, remove from heat and let cool. Transfer the cooled vegetables to a blender and blend until smooth, creamy. Then add this mixture to the pan with chicken broth, pour in milk, add salt, bay leaf, pepper, stir and bring to a boil. When the soup boils, reduce heat and cover the pan with a lid. Cook for 3 minutes, then add mussels and remaining corn to the soup, stir and turn off the heat. Shrimp Cream Soup with Asparagus Ingredients:
- vegetable broth (750 g);
- shallots (3 pcs.);
- green asparagus (500 g);
- butter (2 tbsp.);
- white ground pepper (to taste);
- salt (to taste);
- white dry wine (3 tbsp.);
- grated nutmeg (to taste);
- Kupyr (to taste);
- shrimp (500 g).
Recipe:Peel the shallots and cut into small cubes. Peel the asparagus, separating the coarse parts, cut into pieces. Fry the onion in butter in a saucepan (until translucent). Then reduce the heat and add the asparagus, fry for 10 minutes. Then pour in the broth, cover and cook for 20 minutes. After the soup has cooled slightly, beat it with a blender. Add the cream and bring to a boil again and cook for 20 minutes. Add salt, pepper, wine, nutmeg and turn off the heat. Fry the shrimp in butter. Add the shrimp to the finished portions of soup. Regardless of which recipe was chosen, the cream soup can be sprinkled with cheese or herbs. You can also serve toasted croutons or croutons with the soup. Enjoy your meal!
